Shrimp Tossed with Greens and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 cups water |
1 1/2 pounds unpeeled, large fresh shrimp |
1 1/2 cups walnut pieces |
1 large fennel bulb with top |
2 tablespoons lemon juice |
2 tablespoons champagne vinegar or white wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
3/4 cup walnut oil |
3 heads butter lettuce, torn |
2 ripe avocados, peeled and cut into 1/2-inch pieces |
2 medium carrots, shredded |
2 medium carrots, shredded |
Directions:
1. Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
2. Peel shrimp, and devein, if desired.
3. Bake walnuts in a shallow baking pan at 350° for 7 minutes or until toasted. Set aside.
4. Rinse fennel thoroughly. Trim and discard bulb base. Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve. Cut bulb crosswise into thin slices.
5. Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.
6. Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot. Add vinaigrette, and toss gently. Sprinkle with reserved chopped fennel.
7. Note: Boston and Bibb are butter lettuces.
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