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marinated Shrimp Salad 4 Cup Water
1 Tablespoon Salt
1 Pound Raw Shrimp, Shelled, De-veined
1 Cup Vegetable Oil
1/3 Cup Lime Juice
2 Tablespoons Minced Parsley
1/2 Teaspoon Salt
4 Scallions (with Tops), Thinly Sliced
2 Medium 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 Tablespoon Salt And The Shrimp. Cover And Heat To Boiling; Reduce Heat. Simmer Until Shrimp Is Pink, About 3 Minutes; Drain. mix Oil, Lime Juice, Parsley, 1/2 Teaspoon 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. |
