Green Goddess Shrimp Salad

Recipe Ingredients

2		Water
1		Lemon - quartered
2		Bay leaves - (to 3)
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Shrimp boil seasonings
2 lbs	908g / 32oz	Large shrimp - (16 to 20 size)
3 cups	711ml	Ice
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Mayonnaise
2 oz	56g	Anchovy fillets
1/2 teaspoon	2.5ml	Ground cumin
1		Garlic clove - (to 2) - peeled
1		Jalapeno pepper - (to 2) - seeded
1/2 cup	20g / 0.7oz	Parsley leaves
1 oz	28g	Fresh chives
1/4 cup	4g / 0.1oz	Cilantro leaves
1/4 cup	59ml	Lime juice
2 cups	474ml	Ripe avocados (small)
2		Mangos
12		Flour tortillas
2 tablespoons	30ml	Olive oil
		Iceberg lettuce

Recipe Instructions

In a 12-quart pot, combine water, lemon, bay leaves, shrimp boil, and salt. Bring to the boil and simmer for ten minutes before adding the shrimp. Return to the boil, reduce the heat and simmer for 3 to 4 minutes. Turn the heat off, add the ice to the pot and allow the shrimp to cool in the pot completely. Drain the shrimp and discard the liquid. Peel and shell the shrimp and refrigerate until needed.

Combine the sour cream and mayonnaise in the bowl of a food processor. Add the anchovy, cumin, garlic, jalapeno. Pulse to puree and finely chop the solid ingredients. Add the parsley, chives, cilantro, and lime juice and pulse 1 to 2 minutes more. Remove and refrigerate.

Peel and slice the avocado and mango and cut into wedges. Toast the tortilla with the olive oil in a cast-iron skillet. Shred the lettuce into a julienne. Place the shrimp into a mixing bowl. Dress with the Green Goddess Dressing and toss well. Place 2 tortilla on each plate and mound up a portion of lettuce on each. Top with the shrimp salad and finish with wedges of mango and avocado.

This recipe yields 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C27 broadcast)

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