Shrimp on Snow Peas With Avocado Citrus Dressing

My guests are always pleasantly surprised at the remarkably delicious combination of flavors - simple, but impressive. The quantities listed are for 2, but doubling is easy.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 6  peeled cooked jumbo shrimp
• 5  tablespoons lemon juice
•  salt, to taste
• 10  ounces snow peas
• 1  Hass avocado, ripe, but still firm
•  pepper, to taste
• 1⁄2 bunch fresh cilantro
• 1  pinch cayenne pepper, to taste
• 3  tablespoons white wine vinegar
• 3  tablespoons  vegetable oil or 3  tablespoons  soy oil

Directions

1. Rinse the shrimp in cold water, pat dry, and drizzle with 2 tablespoons of the lemon juice.
2. Bring a large pot of salted water to a boil. Trim snow peas and remove the strings if necessary. Wash the peas, then toss them into the boiling water for 2 minutes. Drain and immediately plunge them into ice water, then drain again well.
3. Peel the avocado, cut it in half lengthwise and remove the pit. Cut one avocado half into very small dice and immediately drizzle it with 2 tablespoons of the lemon juice. Season the diced avocado with salt and pepper and place in the refrigerator. Cut the other avocado half into large pieces and place in a blender or food processor with the remaining 1 tablespoon of lemon juice.
4. Rinse and shake dry the cilantro, remove the stems and puree half the leaves with the avocado in the blender/food processor. Season with salt, pepper and cayenne.
5. In a large bowl, whisk together the vinegar, oil, salt and pepper to make a dressing. Chop the remaining cilantro leaves coarsely and mix them into the dressing.
6. Add the snow peas and avocado cubes to the bowl, toss them with the dressing and distribute on 2 plates. Arrange the shrimp on top and garnish each plate with a dollop of avocado puree.