Shrimp with Avocados

1. 1

   Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.

2. 2

   Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine.

3. 3

   Marinate, covered and chilled, 24 hours to 2 days.

4. 4

   Just before serving, discard bay leaves.

5. 5

   Quarter, pit, and peel avocados and cut into 3/4-inch cubes.

6. 6

   Gently stir into shrimp salad, then spoon over lettuce.

7. 7

   When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

* Per serving · 4 servings · Values may vary.

No additional tips available.