Chilean-Style Avocado and Shrimp Salad

Ingredients

• 2 cups water
• 1 bay leaf
• 1/2 teaspoon ground allspice
• 1/2 lemon, quartered
• 1/2 teaspoon sea salt (or kosher salt)
• 8 shrimp, peeled, deveined and heads removed (16 to 20 count)

SHRIMP SAUCE

• 1 anchovy fillet, soaked in a little milk to remove some of the salt
• 1/2 teaspoon flat leaf parsley, minced
• 1/3 cup mayonnaise
• 1/2 lemon
• 1 pinch fresh ground black pepper
• 1 pinch crushed red pepper flakes

SALAD

• 2 ripe avocados
• 1 cup cabbage, shredded

Directions

1. 1

   Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.

2. 2

   Bring to a boil, then decrease the heat to medium-low and add the shrimp.

3. 3

   Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.

4. 4

   Drain the shrimp and allow to cool completely before assembling the salad.

5. 5

   To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.

6. 6

   Combine the anchovy, parsley and mayonnaise in a bowl.

7. 7

   Place a strainer over the bowl and juice the lemon over the contents.

8. 8

   Add the pepper and red peppers and whisk to blend completely.

9. 9

   To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.

10. 10

    Distribute the cabbage among 4 salad plates.

11. 11

    Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.

12. 12

    Cut the avocado flesh into 1/2-inch cubes.

13. 13

    Place the shrimp and avocado in a bowl.

14. 14

    Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.

15. 15

    Serve immediately.