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Sauteed Shrimp Salad with Ginger-Cilantro Dressing

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READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
  2. Season with salt and pepper.
  3. Refrigerate until ready to use.
  4. Heat olive oil in a large sauté pan over high heat.
  5. Cook shrimp 3 to 4 minutes, until just pink.
  6. Add garlic and lime juice and cook 30 more seconds.
  7. Season with salt and pepper.
  8. Remove from pan and refrigerate until ready to use.
  9. Fill a medium saucepan with water and bring to a boil.
  10. Using a small, sharp knife, make an X on each tomato.
  11. Fill a medium bowl with ice water.
  12. Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
  13. With a slotted spoon, remove tomatoes and drop into ice water.
  14. Peel skin; cut tomatoes in half and discard seeds.
  15. Dice into 1/4-inch pieces; set aside.
  16. Put avocado in a medium bowl and gently toss with lemon juice.
  17. Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
  18. Carefully remove cutter.
  19. Repeat on each plate, and refrigerate until ready to use.
  20. (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
  21. Garnish with cilantro sprigs.

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