Recipe of the Week: Shrimp, Corn And Avocado Salad With Creamy Lime Dressing
A delicious and refreshing appetizer that is the perfect starter for any meal. I like to prepare it ahead of time and store it in the refrigerator, then serve it well chilled. Serves eight. (Chef tip: To prevent the avocados from turning dark, keep the stone in.)
1 pound large shrimp, cooked, shelled and chilled
1 tablespoon fresh chives, minced
Juice of one lemon
1/2 jalapeno, seeded and minced, divided use
3 ripe avocados, cubed
3 ripe tomatoes, cored and diced
1 stalks celery, peeled and finely chopped
1 cup corn
1 red bell pepper, finely chopped
1 teaspoon fresh cilantro, chopped
1 scallion, sliced thin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Zest and juice of 1 lime
Creamy Lime Dressing
Gently toss shrimp with lemon juice, chives and half of the diced jalapeno. Cover and refrigerate for 30 minutes. Toss together in a small bowl the remaining jalapeno, avocado, lime juice, tomatoes, celery, corn, peppers, cilantro and scallion. Season to taste. Cover and reserve.
To assemble, place one tablespoon of creamy lime dressing at the bottom of each martini glass. Fill glass with layer of avocado salsa and top with shrimp salad. Repeat with remaining glasses. Cover with plastic wrap and refrigerate until served. Can hold up to eight hours. To serve, uncover and garnish with lime zest.
CREAMY LIME DRESSING
2 egg yolks, coddled
Juice and zest of one lime
1 clove garlic
1/2 teaspoon sea salt
2 cups corn or vegetable oil
Place egg yolks in food processor with lime zest and juice, garlic clove and salt. With machine running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes too thick. Remove aioli to clean storage bowl; cover and refrigerate. Store up to three days.