An elegant and colorful salad with a creamy, bright and sharp taste.
Makes about 24.
10 oz [284 g] medium shrimp, peeled and deveined (about 20)
1 tbsp [15 ml] peanut or canola oil
3 tbsp [45 ml] freshly squeezed lime juice (from 3 limes)
2 finely chopped green onions (scallions), thinly sliced
1 jalapeño chile, stem, ribs and seeds removed, finely chopped
1 tsp [5 ml] toasted sesame oil
1 tsp [5 ml] coarse sea salt (or fleur de sel)
1 small, firm, ripe Hass avocado, pitted and peeled
3 small Belgian endives
Black sesame seeds, for garnish
Season shrimp with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. Sauté shrimp for about 1½ minutes per side, or just until opaque (do not overcook or they will be chewy!). Transfer to a plate; let cool. Cut into ¼-inch [¾-cm] pieces.
While shrimp cools, squeeze lime juice in a medium bowl. Add chopped green onions (keeping green ends for garnish), jalapeño, sesame oil and salt. Stir to combine. Add shrimp, mix well and refrigerate for at least 15 minutes or up to 2 hours.
Just before serving, cut avocado into small cubes and fold into shrimp mixture. Separate endive leaves and arrange on a serving platter. Spoon about a generous tablespoon shrimp salad onto each leaf. Garnish with sliced green onion tops and black sesame seeds.
Recipe Credit: Adapted from Martha Stewart Living Magazine