Cooking Time: 1-2 min Servings: 6-8
Cilantro Infused Olive Oil
- 1 lemon
- 1 bay leaf
- 2 ribs celery with leaves, halved
- 2 flat-leaf parsley sprigs
- 4 black peppercorns
- 1 pound large shrimp, peeled and deveined
- 3 plum tomatoes, seeded and cut into 1/4-inch dice
- 1 c frozen peas, thawed
- 1 jar roasted red peppers, drained and chopped
- Juice of 1 lime
- 3 ripe avocados, preferably Hass, halved and pitted
- 1 cup Cilantro Mayonnaise (See Ciliantro Mayonanaise Recipe)
- 6 small fresh cilantro leaves, for garnish
- Cut lemon in half, and squeeze juice into a large pot of water.
- Add the rinds, bay leaf, celery, parsley, and peppercorns and bring to a rolling boil.
- Reduce heat to medium, add shrimp, and cook until they turn opaque (usually less than 1 minute of cooking time - do not overcook or the shrimp will become tough).
- Immediately remove only the shrimp with a slotted spoon, and place in a bowl of ice.
- When cool, pat shrimp dry and cut into about 1-inch thick chunks.
- Discard the cooked veggies and water.
- In a large bowl, combine shrimp chunks with tomatoes, peppers and peas.
- Carve 6 small balls from each avocado half using a small melon ball tool, and place in a separate bowl with the lime juice, tossing gently to cover to inhibit browning.
- Strain the avocado balls from the lime juice (save the juice), and add to the shrimp and tomato mixture.
- Coat the avocado shells with the remaining lime juice and set aside.
- Fold the cilantro mayonnaise gently into the avocado, shrimp mixture, tossing gently to combine.
- Fill the reserved avocado boats with equal amounts of the shrimp mixture and garnish with fresh cilantro leaves and lime slices.