Puerto Rican Rum Glazed Jumbo Shrimp With Crispy Onions And Avocado Salad Recipes

PUERTO RICAN SHRIMP WITH CRISPY ONIONS & AVOCADO SALAD

Steps:

• To prepare shrimp, add all ingredients except shrimp to a small saucepan.
• Heat to a boil and reduce by one-half.
• Let cool, add shrimp, and marinate for two hours.
• Cook the shrimp on a grill on in a grill pan for about a minute on each side (shrimp should just lose their translucency)- keep shrimp warm.
• Next prepare crispy onions.
• Heat oil in a deep fat fryer; soak onions in buttermilk, then dredge them in flour, and then fry in hot oil.
• Drain well and keep warm.
• To assemble dish, place fried onions in center of plate.
• Add three avocado slices to corners of plate, and place shrimp on avocado slices.
• Serve while warm, garnished with lemon and cilantro leaves.

BAY SHRIMP AND AVOCADO SALAD

Steps:

• Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

SPICY SHRIMP AND AVOCADO SALAD

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.