Shrimp Salad with Lemon Juice |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 pound jumbo gulf shrimp (boiled with shells on in large pot of salty water for 45 seconds, then chilled in cold water. when chilled remove peel) |
1/2 bunch celery, chopped against the grain. |
1 large ripe tomato, seeded and diced into 2/3-inch cubes |
1 large shallot, diced into 1/4-inch cubes |
1/2 bunch cilantro leaves, roughly chopped |
sea salt and freshly ground black pepper |
olive oil |
2 ripe lemons, juiced |
1 ripe avocado diced into 1/2-inch cubes |
1/2 can mandarin oranges |
Directions:
1. Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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