Shrimp Salad

Ingredients:

Salt
450 g large, shelled shrimp
1 celery stalk, finely chopped
Scallions, chopped
1 large, ripe avocado
1/2 cup chopped parsley
1 head of romaine lettuce, roughly chopped, washed and drained
Black pepper

For the dressing:
1 small clove of garlic, finely grated or minced
1 egg yolk
Salt
1/2 cup extra virgin olive oil
2 lemons
1 tablespoon DIJON grainy French mustard
1 tablespoon chopped capers
Pinch ground paprika
1/2 teaspoon Worcestershire sauce (optional)

Directions:

1. Bring a medium pot of water to a boil (over high heat). Line a baking sheet with paper towels.
2. Once boiling, add plenty of salt to the water; reduce heat to medium. Add shrimp and cook for about 2 minutes. Using a slotted spoon, transfer to prepared baking sheet and spread out in a single layer to drain.
3. Make the sauce: Place garlic and egg yolk in a small bowl. Whisk until smooth. While whisking, very slowly add olive oil: start with one drop and mix in, then another drop, then a larger drizzle. Add all of the oil in small increments; halfway through, add a pinch of salt (about 1/4 teaspoon). The sauce should be thick and pale yellow. Grate the lemon zest (1 lemon). Then cut the lemon in half, squeeze the juice from half the lemon, and whisk the sauce until smooth. Taste and add more lemon juice and/or salt if desired. Stir in capers, mustard, ground paprika, and Worcestershire sauce (if using).
4. Pat the shrimp dry again with paper towels and place in a large bowl. Add the celery and spring onions and toss. Stir in the salad dressing.
5. Refrigerate for about 20 minutes (or overnight).
6. Cut the avocado in half, remove the pit, then cut the flesh into large cubes (about the same size as the cooked shrimp). Carefully fold the avocado into the shrimp salad.
7. Line a serving plate with romaine lettuce and squeeze half the lemon. Top with the shrimp salad, season with freshly ground black pepper, and parsley. Slice the remaining lemon and arrange on the plate. Enjoy!

Yield: 6 servings
Recipe: themediterraneandish.com