Salade de crevettes et d’avocat

Ingrédients

• 1 pound medium shrimp (peeled and deveined)
• 1/2 lemon (cut into wedges)
• 1 tablespoon kosher salt
• 1 large mango
• 1 jalapeño (seeded and minced, (see recipe note #1))
• 1 small shallot (minced)
• 1/4 cup extra virgin olive oil
• 1 lime (juiced, about 2 tablespoon)
• 2 tablespoons rice vinegar
• kosher salt and freshly ground black pepper (to taste)
• 1 avocado (diced)
• 1/2 head butter lettuce
• fresh cilantro (for garnish, optional)

Préparation

1. 1

   Prepare ice bath for shrimp.

2. 2

   Bring 4 cups water, lemon wedges and kosher salt to boil in a large skillet over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.

3. 3

   When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and coarsely chop. Reserve.

4. 4

   Peel, pit, and dice mango; place in a large bowl. Add jalapeño and shallot; stir to combine.

5. 5

   In a small bowl, whisk together olive oil, lime juice, and rice vinegar. Season to taste with salt and pepper. Pour over mango mixture and toss to coat.

6. 6

   Add shrimp and avocado to mango mixture and gently toss to combine.

7. 7

   Line 4 shallow bowls with butter lettuce leaves; drizzle with a olive oil and season lightly with salt and pepper. Spoon salad evenly among bowls. Garnish with fresh cilantro leaves (if desired) and serve immediately. (see recipe note #2)