Emeril's Shrimp and Avocado Salad With Remoulade Sauce

Submitted by kathleenkirbyturner

"Submitted by Judy Anderson for An Afternoon In New Orleans."

 

• Ready In: 6hrs 5mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 cup mayonnaise
• 1⁄2 cup scallion, green part only finely chopped
• 2 tablespoons parsley, finely chopped
• 2 tablespoons celery, finely chopped
• 2 tablespoons mustard, whole-grain
• 2 tablespoons ketchup
• 1 tablespoon tomato paste
• 1 1⁄2 teaspoons garlic, minced
• 3 teaspoons paprika, sweet
• 1 teaspoon hot sauce
• 1⁄4 teaspoon black pepper, freshly ground
• 6 cups lettuce leaves, baby greens
• 16 cherry tomatoes, halved
• 1 tablespoon olive oil, extra virgin
• 2 avocados, peeled and pitted
• 1 1⁄4 lbs shrimp, peeled deveined and boiled
• 1⁄4 cup scallion, sliced thin
• salt and pepper

directions

1. Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
2. Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
3. Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
4. Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.