Shrimp Avocado Ritz

So fabulous for summer, Colin's shrimp avocado ritz salad is full of flavor and delicious ingredients.
Colin Cowie Celebrations

There’s nothing we love more than tasty shrimp during the summer season, so you can imagine our excitement when we found Colin’s delicious recipe for Shrimp Avocado Ritz, a gorgeous blend of shrimp, avocado and mouthwatering spices atop a bed of crisp iceberg lettuce. The only way this could possibly be better is with a delicious glass of wine!

Ingredients2 large egg ­yolks
1 teaspoon Dijon ­mustard
1/2 cup vegetable ­oil
Dash of Tabasco ­sauce
1 teaspoon ­brandy
2 tablespoons ­ketchup
Juice of 1/2 ­lemon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large ­avocados
1 head of iceberg ­lettuce
4 ­grapefruit segments, membranes removed
1/4 teaspoon paprika, for ­garnish
1 pound cooked shrimp, deveined 

Preparations1. Prepare the cocktail sauce. Place the egg yolks and mustard in a mixing bowl and beat with a whisk. Gradually add the oil to the mixture, constantly whisking until it emulsifies to the consistency of mayonnaise. Add the Tabasco, brandy, ketchup, lemon juice, salt, and pepper and mix well. (The sauce can be stored in a covered glass container in the refrigerator for up to a ­week.)

2. Cut the cooked and cleaned shrimp into 1­-­inch cubes. Combine them with the cocktail sauce in a large bowl and mix ­well.

3. Halve the avocados and remove the pits, but don’t peel. Place equal amounts of the shrimp salad in the pit hollows of the avocado halves, filling them and creating ­mounds. 

4. Arrange beds of iceberg lettuce leaves on salad plates and place a stuffed avocado half on each. Top with a segment of grapefruit, sprinkle with paprika, and serve.

 
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