Shrimp, Avocado, & Orange Cocktail
Shrimp, Avocado, & Orange Cocktail
Directions
- Add pickling spice and lemon juice to 1 qt. water, bring to boil.
- Peel orange and supreme into sections. Squeeze remaining orange into water.
- Turn water to simmer and add shrimp; cook until pink and just cooked through. Remove shrimp and chill completely. Remove tails from shrimp and cut each shrimp into fourths.
- Peel avocado, remove pit, and dice. Add oranges and avocado to shrimp. Dress shrimp, orange, and avocado with ginger sesame vinaigrette; add basil, season to taste.
9. Place 1/2 c. shredded iceberg lettuce in each chilled Martini glass.
- Remove core from tomato, cut in half, place cut side down; slice each half as thinly as possible.
- Fan each half of tomato, place half of each into glass to garnish. Divide shrimp and avocado cocktail into each glass and serve chilled.
Ingredients
- 1 tbsp McCormick® pickling spice
- 1 ea Peak Fresh Produce® Lemon(s), juiced
- 1 Peak Fresh Produce® Orange(s)
- 12 ea Bay Winds® Shrimp
- 1 ea Peak Fresh Produce® Avocados
- 3 tbsp Village Gardens® ginger sesame vinaigrette
- 1 tbsp Peak Fresh Produce® Basil, chiffonade
- 1 ea Peak Fresh Produce® Tomato(es), Roma
- 2 cups Peak Fresh Produce® Lettuce, Iceberg , shredded
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf