Shrimp Tossed with Greens and Avocado

Name: Shrimp Tossed with Greens and Avocado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 ripe avocados, peeled and cut into 1/2-inch pieces; 3 heads butter lettuce, torn; 2 mediums carrots, shredded; 1 Tbsp Dijon mustard; 1 large fennel bulb with top; 2 Tbsps lemon juice; 1 teaspoons freshly ground pepper; 1 teaspoon salt; 680 grams unpeeled, large fresh shrimp; 177 milliliters walnut oil; 355 milliliters walnut pieces; 1 liters water; 2 Tbsps champagne vinegar or white wine vinegar

Shrimp Tossed with Greens and Avocado is It works well as an affordable main course. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up shrimp, carrots, dijon mustard, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

Ingredients you will need

Shrimp

Water

Peel shrimp, and devein, if desired.

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Shrimp

Bake walnuts in a shallow baking pan at 350 for 7 minutes or until toasted. Set aside.

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Walnuts

Equipment you will use

Baking Pan

Oven

Rinse fennel thoroughly. Trim and discard bulb base.

Ingredients you will need

Fennel

Base

Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve.

Cut bulb crosswise into thin slices.

Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.

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Lemon Juice

Cooking Oil

Equipment you will use

Blender

Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot.

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Avocado

Lettuce

Walnuts

Carrot

Fennel

Shrimp

Add vinaigrette, and toss gently.

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Vinaigrette

Sprinkle with reserved chopped fennel.

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Fennel

Note: Boston and Bibb are butter lettuces.

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Butter

Equipment

Baking Pan

Oven

Blender

Ingredients

Servings:

ripe avocados, peeled and cut into 1/2-inch pieces 3heads

butter lettuce, torn 2mediums

carrots, shredded 1Tbsp

Dijon mustard 1large

fennel bulb with top 2Tbsps

lemon juice 1teaspoons

freshly ground pepper 1teaspoon

salt 680grams

unpeeled, large fresh shrimp 177milliliters

walnut oil 355milliliters

walnut pieces 1liters

water 2Tbsps

champagne vinegar or white wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.