Categories: Salads
Ingredients
- 1/4 cup about 1/2 bunch cilantro stems removed
- 1 clove garlic
- 1 tablespoon pickled ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon chili oil
- 1/4 cup olive oil
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 pound medium shrimp cleaned and deveined, tails left on
- 1 clove garlic minced
- 1/4 cup lime juice
- 3 large tomatoes
- 3 avocados pitted, peeled, and diced into 1/4-inch pieces
- 2 tablespoons lemon juice
- 1 English cucumber peeled and diced into 1/4-inch pieces
Directions
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Combine first 7 ingredients in a food processor and blend 30 seconds, scrape sides of bowl and blend 15 more seconds. Season with salt and pepper. Refrigerate until ready to use.
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Heat oil in large saute pan over high heat. Cook shrimp 3-4 minutes, until just pink. Add garlic and lime juice and cook 30 more seconds. Season with salt and pepper. Remove from pan and refrigerate until ready to use.
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Fill a medium saucepan with water and bring to a boil. Using a small, sharp knife, make and “X” on each tomato. Fill a medium bowl with ice water. Immerse tomatoes in boiling water 10-15 seconds, just until skin loosens. With a slotted spoon, remove tomatoes and drop into ice water. Peel skin; cut tomatoes in half and discard seeds. Dice into 1/4-inch pieces; set aside. Put avocado in a medium bowl and gently toss with lemon juice.
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Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon. Carefully remove cutter. Repeat on each plate, and refrigerate until ready to use. (Alternate method: Gently mix salad ingredients and mound on plates.
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Drizzle each tower with dressing, and add 2 shrimp. Garnish with cilantro sprigs.