Uri Jeremias writes, “This recipe stems from a culinary experience I had 35 years ago, at an exclusive Swiss restaurant where I ate a shrimp and avocado dish. Back then I understood little about food, but the combined flavors of the shrimp and the avocado won me over.” He told this story to his “Fish and Seafood” coauthor, Efrat Michaeli. She, too, had had a memorable dish while she was living in London with her parents. A rich aunt invited the family to an exclusive restaurant, where Michaeli had the avocado-shrimp combination. You can add finely chopped chili pepper to garnish this salad if you want something spicier.
|Salt, to taste|
|1||pound shrimp, shelled and deveined|
|1||ripe avocado (Hass is preferable), halved, pitted, and peeled|
|1||tablespoon green hot sauce, or more to taste|
|Juice of ½ lemon|
|4||tablespoons olive oil|
|6||Kalamata olives, pitted and coarsely chopped|
1. In a saucepan of boiling salted water, cook the shrimp for 2 minutes or until cooked through. Drain into a colander. Transfer to a bowl.
2. On a platter, place the avocado halves. Slice thickly and sprinkle with salt.
3. In a bowl, whisk the hot sauce, lemon juice, and a pinch of salt. Gradually whisk in the oil. Pour the dressing over the shrimp and toss well.
4. Spoon the shrimp over the avocado. Garnish with olives. Serve with crusty bread. Adapted from “Uri Buri Fish and Seafood”