Marinated Shrimp Salad
4 cups water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Heat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp.
Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3
Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic,
bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at
least 6 hours.
Just before serving, gently stir in avocado. Spoon shrimp mixture onto
lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with
remaining marinade if desired.
Yields 4 servings.