Name: Shrimp Tossed With Greens And Avocado
Yield: 4 servings
Ingredients: 6 cups water; 1 1/2 pounds unpeeled, large fresh shrimp; 1 1/2 cups walnut pieces; 1 large fennel bulb with top; 2 tablespoons lemon juice; 2 tablespoons champagne vinegar or white wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 3/4 cup walnut oil; 3 heads butter lettuce, torn; 2 ripe avocados, peeled and cut into 1/2-inch pieces; 2 medium carrots, shredded; 2 medium carrots, shredded

Servings: 4 persons

6 cups water
1 1/2 pounds unpeeled, large fresh shrimp
1 1/2 cups walnut pieces
1 large fennel bulb with top
2 tablespoons lemon juice
2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup walnut oil
3 heads butter lettuce, torn
2 ripe avocados, peeled and cut into 1/2-inch pieces
2 medium carrots, shredded
2 medium carrots, shredded

1
Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
2
Peel shrimp, and devein, if desired.
3
Bake walnuts in a shallow baking pan at 350u00b0 for 7 minutes or until toasted. Set aside.
4
Rinse fennel thoroughly. Trim and discard bulb base. Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve. Cut bulb crosswise into thin slices.
5
Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.
6
Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot. Add vinaigrette, and toss gently. Sprinkle with reserved chopped fennel.
7
Note: Boston and Bibb are butter lettuces.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Shrimp Tossed With Greens And Avocado

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