Shrimp Salad with Three Mayonnaises

Name: Shrimp Salad with Three Mayonnaises
Yield: Serves 4
Cuisine: United States
Ingredients: 12 sprigs fresh cilantro; 2 ripe avocados; 1½ cups mayonnaise; 1 cup fresh basil leaves, blanched, squeezed dry, and finely chopped; 1 cup fresh cilantro leaves, chopped; ¼ cup red bell pepper puree; salt and freshly ground pepper; 3 tablespoons fresh lime or lemon juice; 3 tablespoons fresh lime or lemon juice; 6 tablespoons olive oil; 32 large fresh shrimp in shells; 32 large fresh shrimp in shells; salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

I have never been certain, on whatever coastline, of the difference between shrimp and prawns. My heritage is the eastern coast, so I think of shrimp as small and prawns as large—probably an unfounded assumption. In this case, use whatever fresh shrimp or prawns you can find.

Ingredients

32 large fresh shrimp in shells
salt and freshly ground pepper
3 tablespoons fresh lime

Americas
United States
Sauce
Pescatarian
Gluten-free

Method

Put the shrimp in a pot and cover with 3 inches of water salted like seawater. Bring almost to a boil, and remove from the heat. Cover immediately and let sit for 2 minutes. Drain the shrimp and cover with ice to stop them from cooking.

Stir salt and pepper to taste into the lime juice and then