Chilled Shrimp & Lime Salad

This is a wonderfully refreshing salad by Chef Lourdes Castro that walks the line between a shrimp cocktail and a ceviche. It’s also incredibly forgiving – so feel free to use as much (or little) of the ingredients as you like. Tangy and fresh – it’s a great start to any meal.

Serves 6

Ingredients:
1 pound shrimp, peeled, de-veined, and sliced in half lengthwise
1 cup cherry tomatoes, quartered
1 red pepper, thinly sliced
¼ of a medium red onion (about 1/2 cup), thinly sliced
1 cup fresh cilantro, chopped plus sprigs for garnish
1 jalapeno, finely chopped
1 avocado, chopped
7 limes
1 tablespoon horseradish
1 tablespoon ketchup
2 tablespoons olive oil
1 teaspoon salt, more to taste
black pepper, to taste
corn nuts, for garnish

Directions:
Blanch the shrimp.
Bring a pot of salted water to a boil.
Meanwhile, prepare an ice bath by filling a medium size bowl with ice and cold water.
Place the shrimp in the boiling water and allow to cook for 1 minute.
Remove the shrimp from the pot with a slotted spoon and immediately plunge into the ice bath.
Allow the shrimp to cool thoroughly before draining and then placing on paper towels to absorb some of the water.
Transfer the shrimp to a medium size bowl.
Prepare the vegetables.
Add the tomatoes, red pepper, red onion, cilantro, jalapeno, and avocado to the bowl containing the shrimp.
Toss lightly.


Prepare the dressing:
Zest 3 of the 6 limes.
Juice all 6 limes and place the zest and juice in a small bowl.
Mix in the horseradish, ketchup, and olive oil.
Pour the dressing over the shrimp salad.
Garnish with fresh sprigs of cilantro and lime wedges.
Sprinkle corn nuts over the salad for added crunch.


Cooking Notes
Zesting citrus fruit:
The zest of citrus fruit adds a burst of flavor and color to recipes. I like to use long strips of zest instead of the grated kind that you get when you use a rasp, but feel free to use whichever you prefer.
Slicing shrimp lengthwise: The easiest way to slice shrimp lengthwise is to do so after the shrimp have been de-veined. Place the blade of your knife in the indentation crated on the “back” of the shrimp by the de-veining process and slice the shrimp all the way through. Preparing the shrimp in this manner before blanching will give the shrimp a nice shape after they have been cooked. It will also allow them to cook and cool quickly, thereby preventing them from becoming rubbery.

Advance Preparation:
This salad can be prepared several hours ahead of time. Doing so is actually beneficial, as it will allow the flavors to blend well. If preparing in advance, make sure to hold off and add the salt and cilantro right before serving. Marinating the salad with the salt will toughen the shrimp and cause the vegetables to go limp. Adding the cilantro at the end will ensure that it keeps its texture and not get too soggy.

Read HK's interview of Lourdes: http://www.hispanickitchen.com/profiles/blogs/10-questions-with-che...

Find Lourdes online at http://www.lourdes-castro.com

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