Gazpacho Granita With Chopped Gazpacho Salad Avocado And Flame Grilled Shrimp In Jalapeno Cilantro Oil Food
SHRIMP AND AVOCADO SALAD WITH GAZPACHO VINAIGRETTE
From Joyce Goldstein's "The Mediterranean Kitchen", 1989.Substitute cooked lobster or crab for the shrimp, or just use the dressing on a plain avocado salad. Another type of cucumber can be used, but should be peeled first.
Provided by zeldaz51
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat just enough wine to cover the shrimp o simmering in a saute pan. Add the shrimp, cover, and gently simmer until cooked through, 2-4 minutes, depending upon the size of the shrimp. Drain and chill the shrimp .
- Puree about 1/3 the tomatoes in a food processor and pour into a mixing bowl. Pulse the remaining tomatoes so they are chunky. Add the tomato chunks to the puree.
- Add the white onion and garlic to the processor and process until completely liquified, adding a little of the vinegar if necessary. Add to the tomatoes.
- Pulse the cucumbers in the processor until finely chopped and add to the tomato mixture. Add the diced bell peppers, red onion, olive oil, and vinegar to the tomato mixture. Stir well but gently, adjust seasonings. Refrigerate the vinaigrette for 1 to 24 hours.
- To serve, make a bed of greens on each of four salad plates. Pit and peel the avocados and cut into chunks. Add the avocado and shrimp to the greens. Ladle a generous amount of gazpacho vinaigrette over each salad and serve at once with crusty bread.
Nutrition Facts : Calories 446.6, Fat 42.1, SaturatedFat 5.9, Sodium 18.6, Carbohydrate 18.3, Fiber 9.3, Sugar 6.2, Protein 3.9
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