Shrimp Cocktail with Fresh Avocado and Mango Salsa
167
Shrimp Cocktail with Fresh Avocado and Mango Salsa
Ingredients
| 1 | quart |
water
or Court Boullion |
* |
| 8 | x |
shrimp
raw (21/25 ct) |
* |
| 3 | teaspoons |
red onion
diced |
|
| 3 | teaspoons |
sweet yellow bell peppers
diced |
* |
| 3 | teaspoons |
tomatoes
diced |
|
| 3 | teaspoons |
sweet red bell peppers
diced |
|
| 6 | teaspoons |
mangos
diced |
|
| 8 | teaspoons |
avocados
diced |
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | dash |
salt and black pepper
to taste |
* |
| 4 | teaspoons |
cilantro
chopped |
* |
| 2 | teaspoons |
olive oil
|
|
| 2 | cups |
mixed salad greens
micro greens |
* |
Directions
Bring water or Court Bouillon to a boil then reduce to a simmer.
Add the shrimp and simmer for 2 minutes.
Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.
In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together. Gently fold in the avocado.
Season with salt and pepper, lemon juice, and olive oil.
Assembly:
Peel the shrimp and dry on a paper towel. Butterfly, devein and present the shrimp with tail-up a plate.
Place a tablespoon of salsa on each shrimp.
Garnish with micro greens.
Recipe Serves: 10 - 8.0 oz Servings
For more recipes from the top chefs at Brookdale's assisted living facilities visit:
http://www. brookdaleliving. com/ultimate-chef-america. aspx
