Shrimp and Avocado Salad with Tomato Ginger Vinaigrette

Name: Shrimp and Avocado Salad with Tomato Ginger Vinaigrette
Yield: Serves 6
Ingredients: ¼ cup fresh lemon juice; ¾ cup peanut oil; 1½ cups julienned jicama (optional); 2 tablespoons red wine vinegar; 1 heaping tablespoon grated fresh ginger; 1 tablespoon tomato purée; 3 tablespoons finely diced canned plum tomatoes; ¾ teaspoon sugar; ¼ teaspoon salt; 30 medium or large shrimp, shelled and deveined; ¼ teaspoon cayenne pepper or to taste; ¼ teaspoon ground star anise (see note); White wine, beer, or water for poaching; 6 cups watercress or spinach leaves, well washed and dried; 3 avocados, peeled, and cut into large dice or crescents

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Here is a variation on Shrimp and Avocado Cocktail but with an Oriental tang to the vinaigrette. Try replacing the avocado with blanched asparagus when they are in season. For a more Latin accent, add diced chilies and omit the ginger and star anise.

Ingredients

Tomato Ginger Vinaigrette

¾ cup peanut oil
¼ cup fresh lemon juice
2

Starter
Pescatarian
Gluten-free

Method

Procedure

For the vinaigrette, whisk all the ingredients together in a bowl.

In a large saucepan, poach the shrimp over low heat in white wine, beer, or water to cover for about 5 minutes. Remove from the poaching liquid and let cool.

To serve, toss the shrimp, avocado, watercress, or spinach, and jicama, if using, with vinaigrette to coat.