Chilean-Style Avocado and Shrimp Salad

Recipe by cookiedog
READY IN: 27mins




  • Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
  • Bring to a boil, then decrease the heat to medium-low and add the shrimp.
  • Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
  • Drain the shrimp and allow to cool completely before assembling the salad.
  • To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
  • Combine the anchovy, parsley and mayonnaise in a bowl.
  • Place a strainer over the bowl and juice the lemon over the contents.
  • Add the pepper and red peppers and whisk to blend completely.
  • To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
  • Distribute the cabbage among 4 salad plates.
  • Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
  • Cut the avocado flesh into 1/2-inch cubes.
  • Place the shrimp and avocado in a bowl.
  • Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
  • Serve immediately.