Avocado and Shrimp Salad

==Ingredients==
* 2 cups water
* 1 bay leaf
* ½ teaspoon ground allspice
* ½ lemon, quartered
* ½ teaspoon sea or kosher salt
* 8 shrimp (16 to 20 count), peeled, deveined and heads removed
=== Shrimp sauce ===
* 1 anchovy fillet, soaked in a little milk to remove some of the salt
* ½ teaspoon minced flat-leaf parsley
* ⅓ cup mayonnaise
* ½ lemon
* pinch of freshly ground black pepper
* pinch of crushed red peppers
=== Salad ===
* 2 ripe avocados
* cup shredded cabbage
==Directions==
# Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
# Bring to a boil, then decrease the heat to medium-low and add the shrimp.
# 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.
# Drain the shrimp and allow to cool completely before assembling the salad.
=== Shrimp sauce ===
# To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
# Combine the anchovy, parsley and mayonnaise in a bowl.
# Place a strainer over the bowl and juice the lemon over the contents.
# Add the pepper and red peppers and whisk to blend completely.
=== Salad ===
# 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.
# Distribute the cabbage among 4 salad plates.
# Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
# Cut the avocado flesh into ½-inch cubes.
# Place the shrimp and avocado in a bowl.
# Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
__NOTOC__
Category:American Salads
Category:Seafood Salad Recipes
Category:Shrimp Recipes
Category:Anchovy Recipes
Category:Italian parsley Recipes
Category:Avocado Recipes
Category:Cabbage Recipes
Category:Mayonnaise Recipes