Shrimp and Avocado Salad
Directions
- Place cooked shrimp, tomatoes, and red onion in a bowl.
- In a blender place egg yolk, lemon juice, garlic, salt, pepper, and egg yolk. Pulse to puree.
- With blender running slowly drizzle in olive oil to emulsify.
- Toss aioli with shrimp and veggies. Then portion into the four avocado shell halves and serve.
Ingredients
- 1/2 lb Bay Winds® Shrimp, 40-50 count, cooked
- 2 ea Peak Fresh Produce® Avocado, pit removed and meat from shell removed and medium diced (Reserve the cleaned shells for service.)
- 1/4 cup Peak Fresh Produce® Onion(s), Red, chopped
- 1/4 cup Peak Fresh Produce® Tomato(es), 5x6, seeded and chopped
- 1 ea Nature's Best Dairy® egg yolk
- 1 ea Peak Fresh Produce® Garlic, Clove(s)
- 2 tsp Peak Fresh Produce® Lemon(s), juice only
- 1/2 cup Roma® extra virgin olive oil
- 1/8 tsp salt, sea
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
