 |
| Cool and refreshing.... summer captured in a lettuce cup! |
It is officially summer. And whenever the tempreatures rise like this, I have to think of the Seinfeild episode what Elaine and Jerry spend the night at Jerry's parents' condo in Florida. If you don't remember it, search for the episode titled, The Pen, and prepare to laugh. But I digress......
The temps are in the 90s now and the humidity is starting to catch up as well. I'm continually surprised at how we've adapted, but as the days get hotter and more humid, a cold dinner can be just the ticket. That’s where this dish comes in.
I made this today so I could photograph it for the August issue of Southerly. Steve just walked in -- haaaat off the golf course -- and took a taste. Big thumbs up.
So as the temps rise, I hope you give this a try.
Granted, you have to turn the oven on to roast the shrimp, but the results are so succulent that you’ll get over it!
Ingredients
1 lb. shrimp, (I like 16-20 size), peeled and deveined
1 clove garlic, finely minced
2 TBS olive oil
2 ripe avocados, cut into large chunks
1/2 red bell pepper, medium sized dice (save the other half for snacking)
1/2 orange bell pepper, medium sized dice (same as above)
3/4 cup English cucumber (the long ones sold in plastic that you don’t have to peel), medium dice
1/2 cup sweet onion, small dice
1/2 cup whole cilantro leaves
1 TBS finely chopped cilantro leaves
1/4 cup lime juice (typically 1 large lime if it’s juicy) + the zest from one lime
1/4 tsp ground coriander
Kosher salt and fresh cracked black pepper
1 head bib lettuce, washed, dried and divided into individual leaves. (You can also use iceberg lettuce, prepping it in a similar manner.)
Method:
- Preheat the oven to 400 degrees and line a baking sheet with parchment. )You can use foil, but I prefer parchment.)
- Toss the shrimp, garlic, olive oil, 1/2 tsp kosher salt and 10 grinds of black pepper in a medium sized bowl and then tip it all out onto the lined baking sheet. Pop this in the oven and set a timer for 8 minutes. Check them when the timer goes off - if they don’t look done, set the timer for another 2 minutes and you should be good to go. You don’t want overcooked shrimp!
- When the shrimp are done, pull the pan from the oven and let it cool for about 5 minutes. Then pull up the paper on two sides and pour the shrimp and their juices into a glass bowl. Put this into the ‘fridge until chilled (about 15 - 20 minutes)
- While the shrimp is chilling, gently (don’t smush the avocado!) combine the bell pepper, cucumber, onion, cilantro, lime juice, coriander, 1 tsp kosher salt and 10 grinds of black pepper in a large glass bowl. Then add the chilled shrimp to the mixture, stir to combine. Cover with plastic wrap and chill until ready to serve.
- To serve, let everyone spoon the mixture into lettuce leaves and eat as you would a taco. (Or skip that whole process and enjoy it as a side salad.)
Enjoy.
