Avocados Stuffed With Shrimp Rémoulade

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl.
  • Set rind and juice aside.
  • Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl.
  • Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified.
  • Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice.
  • Add Tabasco to taste, cover with plastic wrap, and refrigerate rémoulade for at least 6 hours or overnight.
  • Remove and discard lemon rind and bay leaf.
  • Bring a medium pot of salted water to a boil over high heat.
  • Add shrimp and cook until they begin to float and are just cooked through, 3–5 minutes.
  • Drain, then plunge into a large bowl of ice water to chill, and drain again.
  • Add shrimp to rémoulade.
  • Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and rémoulade over each.
  • Serve with sliced French bread, if you like.
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