Shrimp & Avocado Salad With Mango Dressing

“In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad. F&W Magazine, Recipe by Bradford Thompson, from: "Real Flavor of Jamaica: A Fast & Fabulous Road Trip, Pairing of the Day: June 2008. Didn't allow for chilling time.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. PREPARE THE SHRIMP:.
  2. Squeeze the lemon halves into a large saucepan then add them to the pan.
  3. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil.
  4. Cover and simmer for 15 minutes.
  5. Add the shrimp and cook for 3 minutes, just until pink.
  6. Drain the shrimp and spread on a platter.
  7. Refrigerate until chilled.
  8. Halve the shrimp horizontally.
  9. MAKE THE DRESSING:.
  10. In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth.
  11. With the machine on, add the oil in a thin stream and blend until very smooth.
  12. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
  13. Transfer the dressing to a large bowl.
  14. Add the shrimp, red onion and the remaining mango and season with salt and pepper.
  15. Toss to coat.
  16. Arrange the avocado slices around a large platter.
  17. Mound the shrimp salad in the center and garnish with lime wedges.
  18. Serve right away.
  19. *The cooked shrimp and mango dressing can be refrigerated separately overnight. Toss the shrimp with the mango dressing before serving.
  20. **Bradford Thompson gives his sweet, rich shrimp salad some crucial acidity with lime juice and zest, and a light citrusy white wine will work with it in almost exactly the same way.
  21. ***Sauvignon Blanc is the definition of a zippy grape variety—sipping it can sometimes taste like eating fresh citrus fruit. Two top choices are the racy 2007 Brancott and the gooseberry-rich 2006 Brassfield High Serenity Ranch.

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