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Shrimp and Avocado Salad
“This is a perfect dish for summer and is the best selling appetizer at Grissini,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “In Venice, where I come from, we use a lot shrimp salad, and I adapt it here with avocado. It’s very healthy.”
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Ingredients
2 pounds large shrimp in the shell
4 ripe avocados sliced
1 small red onion julienne
½ cup of chopped Italian parsley
1 lemon cut into quarters
4 large radicchio leaves for decoration
Salt and peppers
½ cup extra virgin olive oil
¼ cup freshly squeeze lemon juice
Directions
Bring 3 quarts of water, 2 tablespoon salt, and the quarters lemon to a boil in a large saucepan.
Add the shrimp and reduce the heat to medium.
Cook uncovered for only 3 minute.
Remove them to a bowl of iced water.
Let cool then peel and devein the shrimp.
Toss the shrimp, avocado, red onion, oil, lemon juice and parsley in a medium bowl to coat.
Divide shrimp and avocado salad on top of radicchio leaves and serve.
