Shrimp avocado and corn salad

[charley2]

We're going to the beach next week and will try this one for sure. The dressing looks TDF. I think I will serve it on a bed of shredded lettuce of some kind.

SERVINGS:​

Tested size: 4 servings

INGREDIENTS​

• FOR THE SAUCE
• 2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems
• 2 scallions, coarsely chopped
• 2 serrano peppers, seeded and chopped
• 1/4 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 clove garlic, roughly chopped
• 1 teaspoon white vinegar
• 1/4 teaspoon fine salt, plus more to taste
• Water, as needed
• FOR THE SALAD
• 2 ripe avocados (11 ounces total)
• 1 cup frozen corn kernels, defrosted and chilled (see NOTE)
• 1 cup (6 ounces) grape tomatoes, quartered
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh lime juice, plus more to taste
• 1/4 teaspoon fine salt, plus more to taste
• 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; see NOTE)

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DIRECTIONS​

Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste and season with additional salt, if needed. You should have a scant 1 cup.
Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle each with the lime juice and sprinkle with salt.
Place 4 to 5 shrimp on top of each mound, then spoon the sauce over each and serve.
NOTE: If using fresh corn, you’ll need about two ears to get 1 cup of kernels. The corn should be cooked and chilled.

 

[charley2]

We're going to the beach next week and will try this one for sure. The dressing looks TDF. I think I will serve it on a bed of shredded lettuce of some kind.

SERVINGS:​

Tested size: 4 servings

INGREDIENTS​

• FOR THE SAUCE
• 2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems
• 2 scallions, coarsely chopped
• 2 serrano peppers, seeded and chopped
• 1/4 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 clove garlic, roughly chopped
• 1 teaspoon white vinegar
• 1/4 teaspoon fine salt, plus more to taste
• Water, as needed
• FOR THE SALAD
• 2 ripe avocados (11 ounces total)
• 1 cup frozen corn kernels, defrosted and chilled (see NOTE)
• 1 cup (6 ounces) grape tomatoes, quartered
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh lime juice, plus more to taste
• 1/4 teaspoon fine salt, plus more to taste
• 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; see NOTE)

---

DIRECTIONS​

Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste and season with additional salt, if needed. You should have a scant 1 cup.
Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle each with the lime juice and sprinkle with salt.
Place 4 to 5 shrimp on top of each mound, then spoon the sauce over each and serve.
NOTE: If using fresh corn, you’ll need about two ears to get 1 cup of kernels. The corn should be cooked and chilled.

 

[charley2]

Ijust made this sauce and it is TDF!! Made it just as written. I'm putting it on asparagus tonight to be served at room temp.