 |
| Photo Credit: California Avocado Commission |
Yield: 12 servings.
4 California Avocados (2 lb.)
1 Tbsp. fresh lemon or lime juice
1 tsp. garlic, finely chopped
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground coriander
to taste, hot pepper sauce (optional)
1 1/2 Tbsp. red wine vinegar
1 1/2 Tbsp. cilantro, finely chopped
2 Tbsp. ground pumpkin seeds, lightly toasted
1 tsp. sugar
1 tsp. garlic, finely chopped
1/2 tsp. salt
1/3 cup olive oil
48 shrimp (2 lb., 21-25 count), cooked, peeled and deveined
1/3 cup seasoned rice vinegar
1/4 cup mirin wine (Japanese rice wine)
2 tsp. coriander seeds, coarsely crushed
1/2 cup + 2 Tbsp. olive oil
36 hearts of romaine
as needed for garnish, cilantro sprigs
as needed for garnish, colored tortilla strips or chips
To prepare seasoned avocado: Roughly mash avocado. Thoroughly blend next 6 ingredients with avocado; reserve.
To prepare shrimp: Whisk together red wine vinegar and next 5 ingredients; whisk in olive oil. Fold shrimp into vinaigrette; reserve.
To prepare dressing: Whisk together rice vinegar and next two ingredients; whisk in oil.
Per order: Brush 3 leaves romaine with coriander dressing. Fan them out across a serving plate with root ends touching. Put a #16 scoop of seasoned avocado at the root end of the leaves. Arrange 4 shrimp around avocado. Garnish with cilantro sprigs and tortilla strips or chips.