Shrimp, Avocado, and Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 tablespoon honey |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons minced peeled fresh gingerroot |
2 tablespoons vegetable oil |
3 scallions |
1 large carrot |
3/4 pound large shrimp (about 12) |
4 ounces asian rice-stick noodles |
1 firm-ripe california avocado |
Directions:
1. In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
2. In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
3. Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.
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