Shrimp with Avocado Salsa


Preparation info

  • Makes


    • Difficulty


Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Because both the shrimp and sauce are served on the fork, this is an excellent canapé to serve guests who are standing.


  • ½ recipe Court Bouillon
  • 6 large shrimp (16 to 20 per pound) in their


For the Shrimp

Bring the court bouillon to a simmer in a large saucepan, add the shrimp, and simmer for 1 minute. Remove from the heat, pour the shrimp and bouillon into a container, and let the shrimp cool in the liquid. Cover and refrigerate for up to a day before serving.

For the Salsa

In a bowl, mix