Mexican Shrimp Salad
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Martha Stewart Living, May 2009
- 2 1/2 limes, zested, plus 4 lime wedges for serving
- 1/4 cup fresh orange juice
- 4 strips (each 2 inches long) orange zest
- 8 allspice berries (or 1/4 teaspoon ground)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 3/4 pound medium shrimp, shells on
- 2 teaspoons tomato paste
- 1/8 teaspoon cayenne pepper, plus more if desired
- 1/2 medium red onion, finely chopped
- 1 medium tomato, coarsely chopped
- 8 leaves lettuce, such as butterhead, for serving
- 1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced 1/4 inch thick
- Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
- Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
- Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
- Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.
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