Sauteed Shrimp Salad with Ginger-Cilantro Dressing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
  • Season with salt and pepper.
  • Refrigerate until ready to use.
  • Heat olive oil in a large sauté pan over high heat.
  • Cook shrimp 3 to 4 minutes, until just pink.
  • Add garlic and lime juice and cook 30 more seconds.
  • Season with salt and pepper.
  • Remove from pan and refrigerate until ready to use.
  • Fill a medium saucepan with water and bring to a boil.
  • Using a small, sharp knife, make an X on each tomato.
  • Fill a medium bowl with ice water.
  • Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
  • With a slotted spoon, remove tomatoes and drop into ice water.
  • Peel skin; cut tomatoes in half and discard seeds.
  • Dice into 1/4-inch pieces; set aside.
  • Put avocado in a medium bowl and gently toss with lemon juice.
  • Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
  • Carefully remove cutter.
  • Repeat on each plate, and refrigerate until ready to use.
  • (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
  • Garnish with cilantro sprigs.
Advertisement