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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ellen's Carmel Valley Shrimp Salad Recipe

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This recipe for Ellen's Carmel Valley Shrimp Salad is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lb of shrimp (cleaned and deveined);
2 avocados;
2 ripe mangos;
Dressing – 1/3 fresh lemon juice to 2/3 EVOO;
Fresh bunch of cilantro;
1 head butter lettuce (cleaned and dry)
Directions:
Directions:
Steam shrimp and then rinse in cold water (refrigerate). Peel and slice avocados and mangos into 1 inch chunks. In a bowl mix the avocados, mangos and shrimp. Drizzle with dressing. Add chopped cilantro (lots of it!) Mix well.

Arrange butter lettuce leaves on serving platter and pile the mixture on top
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I discovered this recipe during my 50th birthday celebration week in Carmel Valley at Bernadus Lodge. I improved the recipe over the past summer. You can steam the shrimp or you grill it, whichever you prefer. This dish is perfect for lunch on the deck with a dry rose wine.

 

 

 

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