Shrimp with Avocado Salsa

Name: Shrimp with Avocado Salsa
Yield: Makes 12 canapés
Cuisine: French
Ingredients: 6 large shrimp (16 to 20 per pound) in their shells; ½ recipe Court Bouillon; 3 tablespoons very finely diced red onion; 1 teaspoon olive oil; 12 Tomato Diamonds; Kosher salt and freshly ground black pepper; Squeeze of lemon juice, or to taste; 3 tablespoons very finely diced cucumber; ¼ cup plus 2 tablespoons very finely diced avocado

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

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Mediterranean

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