Jax Shrimp Salad with Avocado - Tucson News Now

Jax Shrimp Salad with Avocado

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What's for Lunch

Chef: Casey McQueen

Jax Kitchen

www.jaxkitchen.com

Jax Shrimp Salad with Avocado, Orange Segments + Fresh Herbs

Ingredients:

1 lb. chopped poached shrimp (16-20 shrimp per pound)

1 cup heavy mayonnaise

3 tbl chopped mint

1.5 tbl chopped tarragon

1 celery stalk finely diced

1 tbl fresh lemon juice

1 orange – segmented + chopped

1 avocado – large dice

1 shaved radish

S+p to taste

 

To poach the shrimp:

Begin with a pot of cold water, add peppercorns, fresh tarragon, 1 lemon halved, squeezed + dropped into poaching liquid, 1 teaspoon of sugar + pinch of salt.  Bring the liquid mixture to a boil + turn off.  Cover the pot for 5 minutes with plastic wrap, then remove the shrimp, and shock in a bowl of ice water to stop the cooking process. 

To make the salad:

Combine shrimp with all other ingredients.  Season with salt + pepper to taste, mix with a large spoon until avocado begins to slightly break down.  The salad should keep a chunky texture.  Place between a hoagie bun with lettuce, and finish with shaved radish on top.  For a lighter option, you can substitute lettuce cups for the bread, for a carb free experience!

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