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Lemon-Infused Shrimp Salad with Fresh Herbs and Avocado Recipe

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This creamy and refreshing shrimp salad features poached shrimp mixed with crisp celery, green onions, fresh herbs, and a bright lemony dressing made with garlic, egg yolk, and extra virgin olive oil. The addition of avocado adds a buttery texture, making it a perfect light entree or side dish for warm weather. The salad can be prepared ahead and chilled for enhanced flavor, served over fresh romaine lettuce with lemon wedges for an extra citrusy kick.

Ingredients

For the Shrimp Salad

  • Kosher salt, to taste
  • 1 pound large shrimp, peeled and deveined
  • 1 celery rib, finely chopped
  • 2 green onions, trimmed and thinly sliced
  • 1 large ripe avocado
  • 1/2 cup chopped parsley leaves and tender stems
  • 1 head romaine lettuce, cut into large pieces, rinsed, and dried in a salad spinner
  • Freshly grated black pepper, to taste

For the Dressing

  • 1 small garlic clove, finely grated or minced
  • 1 egg yolk
  • Kosher salt, to taste
  • 1/2 cup extra virgin olive oil
  • Zest of 1 lemon
  • Juice of 2 lemons (about 4 tablespoons)
  • 1 tablespoon grainy/coarse ground Dijon mustard
  • 1 tablespoon chopped capers
  • Pinch of paprika
  • 1/2 teaspoon Worcestershire sauce (optional)

Instructions

  1. Get ready. Bring a medium pot of water to a boil over high heat and line a sheet tray with paper towels to dry the shrimp after poaching.
  2. Poach the shrimp. Season the boiling water generously with kosher salt, reduce heat to medium, and add the shrimp. Simmer for about 2 minutes until shrimp turn opaque. Use a slotted spoon to transfer shrimp to the paper towel-lined tray spreading them out to dry well.
  3. Make the dressing. In a small bowl, add the garlic and egg yolk, then whisk to combine. Gradually and very slowly drizzle in extra virgin olive oil one drop at a time while continuously whisking to emulsify. Halfway through, add a pinch of kosher salt (about 1/4 teaspoon). Continue until all oil is incorporated and the dressing is thick and pale yellow.
  4. Season the dressing. Add the lemon zest, then the juice of half a lemon and whisk well. Taste and adjust by adding more lemon juice or salt if needed. Stir in chopped capers, Dijon mustard, paprika, and Worcestershire sauce if using.
  5. Mix the salad. Pat shrimp dry again with paper towels and place in a large mixing bowl. Add chopped celery and green onions and toss gently. Pour in the dressing and mix to coat all ingredients evenly, using all dressing for optimal flavor.
  6. Chill. Cover and refrigerate the shrimp salad for at least 20 minutes or up to overnight to allow flavors to meld.
  7. Finish. Just before serving, cut avocado in half, remove pit, and chop flesh into cubes similar in size to shrimp. Gently fold avocado into chilled shrimp salad to avoid mashing.
  8. Serve. Arrange large romaine lettuce pieces on a serving platter and squeeze half a lemon over the leaves. Spoon the shrimp salad on top, garnish with freshly ground black pepper and additional chopped parsley. Place remaining lemon wedges on the platter for extra citrus flavor at the table.

Notes

  • Slowly adding olive oil to the egg yolk while whisking is critical to achieving a thick, emulsified dressing similar to a mayonnaise consistency.
  • Poaching shrimp just until opaque keeps them tender and prevents overcooking.
  • Adding the avocado last reduces browning and keeps its texture intact.
  • The salad can be prepared up to a day ahead, but dress the lettuce just before serving to maintain crispness.
  • Adjust lemon juice and salt in the dressing according to personal preference for brightness and seasoning.

Find it online: https://recipesbyliza.com/lemon-infused-shrimp-salad-with-fresh-herbs-and-avocado-recipe/