With the warmer weather, light dishes are on the menu. These lettuce cups always make a pretty presentation. For an appetizer, salad course or light lunch, this is a very quick and delicious recipe.
Shrimp and Avocado in Lettuce Cups
(Serves 8, first-course servings.)
• 2 pounds medium shrimp, peeled and deveined
Whisk together vinegar, oil, capers, celery seeds and hot sauce in a large bowl. Add salt and pepper to taste. Add warm shrimp, green onion, celery and bay leaves and toss to combine. Marinate, covered and chilled, overnight.
Just before serving, discard bay leaves. Peel and pit the avocados. Cut into a large dice. Gently stir into shrimp salad and spoon over lettuce.
(Serves 8, first-course servings.)
• 2 pounds medium shrimp, peeled and deveined
• 3/4 cup white-wine vinegar
• 1 cup vegetable oil
• 1/4 cup capers, not drained
• 1 teaspoon celery seeds
• Few dashes of hot sauce
• 1 cup thinly sliced green onion
• 1/2 cup chopped celery
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Salt and freshly ground black pepper, to taste
• 2 firm, ripe California avocados
• Soft green-leaf lettuce such as Boston
Cook shrimp in a 5-quart pot of simmering salted water
until just cooked through, 2 to 3 minutes, then drain in a colander.
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| Shrimp and Avocado in Lettuce Cups |
Whisk together vinegar, oil, capers, celery seeds and hot sauce in a large bowl. Add salt and pepper to taste. Add warm shrimp, green onion, celery and bay leaves and toss to combine. Marinate, covered and chilled, overnight.
Just before serving, discard bay leaves. Peel and pit the avocados. Cut into a large dice. Gently stir into shrimp salad and spoon over lettuce.
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