Senorita Shrimp Boats
|Celery ribs||2 , halved (With Leaves)|
|Flat leaf parsley||2|
|Shrimp||1 Pound, peeled and deveined (Large Ones)|
|Plum tomatoes||3 , seeded and cut into 1/4 -inch dice|
|Plum tomatoes||3 , seeded and cut into 1/4 inch dice|
|Lime||1 , squeezed|
|Avocados||3 , halved and pitted (Preferably Haas)|
|Cantaloupe||1 Cup (16 tbs) (Small Balls, Ripe)|
|Honeydew||1 Cup (16 tbs) (Small Balls, Ripe)|
|Mayonnaise||1 Cup (16 tbs)|
|Cilantro mayonnaise/Homemade/store bought||1 Cup (16 tbs)|
|Cilantro leaves||6 Small, garnish|
|Cilantro leaves||6 Small (For Garnish)|
1) In a large pot, boil the water with the bay leaf, celery, parsley, and peppercorns.
2) Add the shrimp, then simmer on a medium-low heat for about 1 minute, until the shrimp is thoroughly cooked.
3) Drain, allow to cool then slice each shrimp crosswise into 3 or 4 pieces.
4) In a large bowl, toss the shrimp gently with the tomatoes.
5) In another bowl, place the lime juice then remove 6 balls from each avocado half with a small melon bailer and toss in the lime juice.
6) Rub the exposed avocado halves with lime juice and keep the shells aside.
7) Add the avocado and melon balls into the shrimp mixture.
8) Pour over the cilantro mayonnaise and toss gently to mix.
9) Spoon each avocado half with 1/2 cup shrimp salad, garnish with the cilantro leaves and serve immediately.