Shrimp Cocktail Salad
Ready in 25 minutes
20 minutes (prepare time) + 5 minutes (cook time)
2 to 3 servings
Note: Look for shrimp farmed in the U.S. or Canada, also known as Pacific white shrimp for their good sustainable methods. If possible, avoid farmed shrimp that does not have a sustainable designation. Rinsing the raw onion helps remove some of its bite.
12 ounces peeled, deveined medium-size shrimp (51 to 60
count), thawed
1 large lime
1⁄3 cup ketchup
1 teaspoon pureed chipotle in adobo or Mexican red pepper hot sauce
¼ teaspoon kosher salt
½ roasted red bell pepper, diced (bottled is fine here) ¼ cup drained, thinly sliced green olives
2 to 3 tablespoons finely diced red onion, well rinsed ½ large avocado, halved, pitted, flesh diced
2 to 3 cups mixed salad greens or 4 to 6 large Boston or
leaf lettuce leaves
Fresh cilantro leaves and lime wedges, for garnish
Saltines or other crackers
Put the shrimp into a large saucepan with just enough water to cover. Squeeze juice of 1 lime into a cup. Set the juice aside. Put the lime rinds in the pan with the shrimp. Heat to a gentle simmer; stir well and remove from the heat. Let stand until all shrimp are pink, about 2 minutes. Drain well. (You can save the cooking liquid for use in seafood soups; freeze up to 1 month.)
Mix 1⁄3 cup ketchup, 1 teaspoon pureed chipotle (or hot sauce) and ¼ teaspoon salt in the bottom of a large bowl. Add reserved lime juice to taste. Gently stir in cooked, drained shrimp, the diced ½ roasted red pepper, ¼ cup drained sliced olives and 2 to 3 tablespoons finely diced and rinsed red onion. Taste for seasoning. Refrigerate, covered, up to several hours
Gently stir diced flesh from ½ a ripe avocado into shrimp mixture. Arrange 1 cup mixed salad greens or 2 lettuce leaves on each serving plate. Gently pile the shrimp mixture over the lettuce leaves. Garnish with cilantro leaves and lime wedges. Serve with crackers.