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Shrimp and Avocado Salad with Frico Chips (Giada De Laurentiis) Recipe

Shrimp and Avocado Salad with Frico Chips (Giada De Laurentiis) Recipe

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Shrimp and Avocado Salad with Frico Chips (Giada De Laurentiis)

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Ingredients:

Serving

1/2 cup grated parmigiano-reggiano cheese
1 medium zucchini , halved lengthwise
1 tsp extra-virgin olive oil
1/8 tsp kosher salt
1/4 cup extra-virgin olive oil
2 tbsp soy sauce
1 clove garlic, minced
zest of 1 large lemon
3 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh chives
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
12 jumbo shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp agave
1 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 medium avocado, peeled seeded and diced into 1/2-inch pieces
special equipment: nonstick silicon baking mat, such as silpat; eight 1/2-cup ramekins

Directions:

For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.
For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.
For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.
Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.38 Kcal (973 kJ)
Calories from fat	186.07 Kcal
		% Daily Value*
Total Fat	20.67g	32%
Cholesterol	15.38mg	5%
Sodium	857.06mg	36%
Potassium	179.4mg	4%
Total Carbs	10.64g	4%
Sugars	0.55g	2%
Dietary Fiber	2.33g	9%
Protein	3.52g	7%
Vitamin C	7mg	12%
Iron	0.8mg	4%
Calcium	32.7mg	3%

Amount Per 100 g
Calories	250.75 Kcal (1050 kJ)
Calories from fat	200.78 Kcal
		% Daily Value*
Total Fat	22.31g	32%
Cholesterol	16.6mg	5%
Sodium	924.81mg	36%
Potassium	193.58mg	4%
Total Carbs	11.48g	4%
Sugars	0.6g	2%
Dietary Fiber	2.51g	9%
Protein	3.8g	7%
Vitamin C	7.6mg	12%
Iron	0.8mg	4%
Calcium	35.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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