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Poached Shrimp and Peruvian Corn Salad
Qty Measure Ingredient
1 pound Jumbo Shrimp, divined (poached in water and lemon wedges)
1/4 Cup water chestnuts, cut brunoise style
1/4 Cup Peruvian corn, steamed
1/4 Cup Pears, cut brunoise style
1 Tablespoon extra virgin olive oil
4 Tablespoon fresh limejuice
1 Tablespoon mince fresh jalapenos
1 Tablespoon fresh mint
1 Tablespoon fresh cilantro
Avocado mix:
1 tbl light mayo
1 avocado chopped
3 Tablespoon fresh limejuice
1-teaspoon fresh garlic
1 Tablespoon reggiano Parmesan cheese
1/4 Cup water
Lime vinaigrette:
2 Tablespoon fresh limejuice
1/4 Cup extra virgin olive oil
Sea salt and pepper to taste
4 limes cut in segments
1 Tablespoon fresh micro greens
2 Tablespoon fresh lime zest
Instructions: Salad: Place all the vegetables in a non-reactive bowl, season with vinaigrette.
Avocado Mix: In a blender combine the mayo, avocado, lime juice, garlic, reggiano cheese, water, sea salt and pepper to taste. Set aside.
For the vinaigrette: in a non reactive bowl, add the lime juice, extra virgin olive oil, salt and pepper, whisk until well combined. Add the lime segments.
Place the avocado mix on the plate and add the shrimp.
Place the vegetable mixture on the side, top with citrus segments.
Use the micro greens and lime zest for garnish.
Suggested wine pairing:
Lorena Garcia Chardonnay or Pinot Grigio
Serves: 4
Prep Time: 30 min
Total Time: 30 min
Source: Chef Lorena Garcia
Category: Appetizer
Type: Vegetable