Shrimp And Avocado Salad On Endive Leaves Food

SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES

Steps:

• Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
• Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
• Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.

SHRIMP AND AVOCADO SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
• Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
• Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

AVOCADO, SHRIMP, AND ENDIVE SALAD

Steps:

• Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
• Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
• Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.

AVOCADO-SHRIMP SALAD

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP AND AVOCADO SALAD

Steps:

• In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
• Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
• Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
• Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
• In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
• Toss salad with dressing. Add Shrimp and toss.
• Add tortilla chips to the sides of the bowls.
• Enjoy!

AVOCADO, SHRIMP, AND ENDIVE SALAD

Steps:

• Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.
• Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
• Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl.
• Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.

SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES

Steps:

• Bring a medium pot of water to boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon and let cool. Cut into ¼-inch pieces. Transfer the shrimp to a medium bowl. Add the lime juice, chopped scallion and salt. Stir to combine and refrigerate at least 30 minutes up to 2 hours. Just before serving, cut the avocado into ¼-inch cubes, and fold into the shrimp mixture. Add the chopped cilantro. Separate the endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon onto each leaf. Garnish with sliced scallions and sesame seeds.

ENDIVE AND AVOCADO SALAD

Steps:

• Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
• Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

SHRIMP SALAD ON ENDIVE

Steps:

• In a small bowl, combine the first 6 ingredients.
• Stir in the shrimp, onion, celery and pimientos.
• Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
• Refrigerate until serving.

AVOCADO, SHRIMP, AND ENDIVE SALAD

Steps:

• Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
• Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
• Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
• Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.

SHRIMP SALAD ON ENDIVE

Steps:

• In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf. Refrigerate until serving.