Shrimp with Avocado Salsa

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Preparation info

  • Makes

    12

    canapés
    • Difficulty

      Easy

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.

Ingredients

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

Method

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