California Farm Avocado Shrimp Salad

Name: How to cook California Farm Avocado Shrimp Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Avocado Shrimp Salad

This one is an adaptation of a foolproof appetizer, from my friend Susan, who is a scientist with four perfect guest dinner dishes. I think she keeps a lab book for that -grin. I just make a cup of my own fresh mayonnaise, add peppersauce to this dish and plant the avocado pits in a window sill box as a future handsome indoor or outdoor plant. Works every time.

Ingredient

Food ration :

2 people

Cooking time :

Fifteen minutes

large ripe Hass or Mexican avocados

4 tablespoons

fresh flash frozen Newport salad shrimp, cooked, peeled

4 tablespoons

shallot, scallions or mild red onion

1/2 tsp

pepper sauce

fresh farm egg

cup

safflower oil

3 tablespoons

olive oil

tsp

mustard powder

tsp

lime juice

tsp

rice vinegar

Tbs

tomato paste

Pinch

salt, pinch of pepper

“ planter pot to start avocado bushes from pits

Cooking instructions

* Step 1

Rinse frozen shrimp under running water in sieve, drain. Mince shallot, mix with shrimp, few drops of lime juice, tsp pepper sauce. Mix well. Rest.

* Step 2

Pulse egg, olive oil, mustard, pepper, salt, lime juice, rice vinegar in food processor eight seconds, then drizzle cup of safflower oil slowly while processor is running and mixture turns stiff like mayonnaise. Done. Put in cup jar, keeps fresh in fridge at least a month. Use two tablespoons of fresh mayonnaise to mix with shrimp and shallots. Mix in Tbs tomato paste. Taste. If too spicy, add spoon of mayonnaise.