Shrimp With Avocado Salsa

Recipe Ingredients

		Avocado Salsa
3 tablespoons	45ml	Very finely-diced red onion
3 tablespoons	45ml	Very-finely diced peeled seeded cucumber
1/4 cup	36g / 1.3oz	Very finely-diced avocado - plus
2 tablespoons	30ml	Very finely-diced avocado
1 teaspoon	5ml	Olive oil
1		Squeeze lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shrimp and Assembly
1		Water
1		Carrot - cut 1/2" rounds
3/4 cup	46g / 1.6oz	Coarsely-chopped onions
1		Leek - (abt 1/2 cup) - split lengthwise,
		Washed, cut 1/2" pieces, outer leaves
		Reserved
1/2		Fennel bulb - (abt 1 cup) - coarsely chopped (medium)
2		Green outer leek leaves
3 sections		Italian parsley
2 sections		Thyme
1		Bay leaf
3		Black peppercorns
1/2 cup	118ml	Crisp dry white wine
		= (such as Sauvignon Blanc)
1/4 cup	59ml	White wine vinegar
1/2		Lemon
6		Shrimp - in their shells (large)
		Avocado Salsa - (listed above)

Recipe Instructions

Avocado Salsa: In a small bowl, mix together the red onion and cucumber. Carefully fold in the avocado, taking care not to crush it.

Add the oil. Season with lemon juice and salt and pepper to taste.

Shrimp And Assembly: In a large pot, add the water, carrots, onions, leek and fennel. Make a bouquet garni by tying together the leek leaves, parsley sprigs, thyme sprigs and bay leaf and add to the pot. Add the peppercorns and bring the mixture to a boil.

Reduce to a simmer and add the white wine and vinegar. Squeeze in the lemon juice and add the rind to the pot too. Simmer 20 minutes.

Add the shrimp to the simmering pot and cook 1 minute. Remove the pot from the heat. Place the shrimp in a large glass bowl and cool to room temperature. Cover tightly and refrigerate until chilled or for up to a day.

Peel the shrimp, removing the shells but keeping the tail tips intact. Dry the shrimp on paper towels. Cut each shrimp lengthwise in half down the back, and use a paring knife to remove the vein that runs the length of the shrimp.

Spear each shrimp half on the tip of a fork. Arrange the forks on a platter and place a spoonful of salsa on the fork behind each shrimp.

This recipe yields 12 canapes.

Each serving: 15 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 5 mg. cholesterol; 7 mg. sodium.

Source:
The Los Angeles Times, 11-17-2004

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