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      Shrimp Salad

      Shrimp SaladBy: Chef Emerald Coleman


      • 1 lb extra-large Shrimp (21-25); peeled,de-veined, and tails removed
      • 1/4{}cup{}fresh Lemon juice plus 1 additionaltbsp, spent halves reserved
      • 5{}sprigs{}fresh Parsley leaves
      • 1{}tsp whole black Peppercorns plusground black pepper
      • 1{}tbsp Sugar
      • Tablesalt
      • 1/4{}cup Mayonnaise
      • 1{}small Shallot, minced fine (about 2tbsp)
      • 4 Radishes, halved and thinly sliced
      • 1{}large Orange, peeled and cut into 1/2-inchpieces
      • 1/2{}ripe Avocado, cut into 1/2-inch pieces
      • 2{}tsp fresh mint leaves,{}minced


      1.{}Combine shrimp, 1/4 cup lemon juice, reserved lemon halves,parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups coldwater in medium saucepan.

      2. Place saucepan over medium heat and cook shrimp,stirring several times, until pink, firm to touch, and centers are no longertranslucent, 8 to 10 minutes (water should be just bubbling around edge of panand register 165 degrees on instant-read thermometer). {}Remove pan from heat,cover, and let shrimp sit in broth for 2 minutes.

      3. Meanwhile, fill medium bowl with ice water. {}Drain shrimp intocolander, discard lemon halves, herbs, and spices. {}Immediately transfer shrimpto ice water to stop cooking and chill thoroughly, about 3 minutes. {}Removeshrimp from ice water and pat dry with paper towels.

      4. Whisk together mayonnaise, shallot, radishes, orange, avocado,remaining tablespoon lemon juice, and minced mint in medium bowl. {}Cut shrimp inhalf lengthwise and then each half into thirds; add shrimp to mayonnaisemixture and toss to combine. {}Adjust seasoning with salt and pepper and serve.