Recipe for cooking marinated shrimp salad
Recipes from the Caribbean :: Caribbean Main Dish Seafood
4 c. water
1 Tbsp. salt
1 lb. raw shrimp, shelled, de-veined
1 c. canola (or other vegetable) oil
1/3 c. lime juice
2 Tbsp. minced parsley
1/2 tsp. salt
4 scallions (with tops), thinly sliced
2 med. tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges
Heat water to boiling in 3-quart saucepan. Add 1 Tbsp. salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 mins.; drain.
Mix oil, lime juice, parsley, 1/2 tsp. salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at least 6 hours.
Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.
Yields 4 servings.
