Chilean-style Avocado And Shrimp Salad

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon ground allspice
• 1/2 lemon, quartered
• 1/2 teaspoon sea salt (or kosher salt)
• 8 shrimp, peeled, deveined and heads removed (16 to 20 count)
• 1 anchovy fillet, soaked in a little milk to remove some of the salt
• 1/2 teaspoon flat leaf parsley, minced
• 1/3 cup mayonnaise
• 1/2 lemon
• 1 pinch fresh ground black pepper
• 1 pinch crushed red pepper flakes
• 2 ripe avocados
• 1 cup cabbage, shredded

Recipe

• 1 combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
• 2 bring to a boil, then decrease the heat to medium-low and add the shrimp.
• 3 cook for 7 to 10 minutes, until the shrimp are curled and pink. do not overcook the shrimp, as they are significantly better if just cooked through.
• 4 drain the shrimp and allow to cool completely before assembling the salad.
• 5 to prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
• 6 combine the anchovy, parsley and mayonnaise in a bowl.
• 7 place a strainer over the bowl and juice the lemon over the contents.
• 8 add the pepper and red peppers and whisk to blend completely.
• 9 to assemble the salad, cut the avocados in half lengthwise and remove the pits. with a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
• 10 distribute the cabbage among 4 salad plates.
• 11 make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
• 12 cut the avocado flesh into 1/2-inch cubes.
• 13 place the shrimp and avocado in a bowl.
• 14 fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
• 15 serve immediately.