Shrimp and Avocado Salad with Lemon and Cilantro
|Shrimp||3 Pound, peeled and deveined (Medium Or Large)|
|Haas avocados||8 Small, halved and pitted|
|Red bell peppers||2 Medium, cut into 1/4-inch dice for 2 cups|
|Shallots||2 , finely chopped 1/3 cup|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced for 1 teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Baby spinach leaves||1 Tablespoon|
|Lemon wedges||4 (For Serving)|
1. Bring a large pot of salted water to a boil over medium-high heat. Add shrimp and simmer until opaque, 3 to 5 minutes. Drain and rinse under cold running water. Transfer to a large bowl.
2. Scoop avocado flesh from shells and coarsely chop; reserve shells. Add avocado, bell peppers, and shallots to shrimp; mix gently.
3. Whisk together lemon juice, vinegar, cilantro, garlic, salt, and pepper in a small bowl. Drizzle in olive oil, whisking constantly. Pour over shrimp-avocado mixture and mix gently to combine.
4. Line plates with spinach leaves. Set 2 avocado shells on each plate; spoon salad mixture into shells, allowing excess salad to spill onto plates. Serve with lemon wedges.