Shrimp and Avocado Salad

dish1

May is a fun month and there are many things to celebrate – Mother’s Day, Cinco de Mayo and Memorial Day, to name a few.  By now your farmers markets should be up and running. Taking a Saturday morning stroll through the market is a delight. Pick up some seasonal supplies and head for your boat. I was chatting with the chef, David Russell, at the St. Thomas Yacht Club, and he gave me the Tomato Cup recipe and suggested I try the recipe with those freshly picked tomatoes.

TOMATO CUPS
Prep time: 20 minutes. Serves: 4
4 large beefsteak tomatoes
Chiffonade of Basil
Balsamic Vinegar
Olive oil
Kosher salt
Freshly ground black pepper

GARNISH:
Scallions, cut on the bias
Balsamic reduction
Sourdough crostini

Cut tops off tomatoes with a knife. Remove flesh from inside of tomato, chop and place in a bowl, pour a little balsamic vinegar and olive oil over, sprinkle with salt and pepper, toss lightly. Fill the tomatoes. To serve: Pour a stream of balsamic reduction across plate; place tomato on top with two basil leaves, a crostini and sprinkle with Chiffonade of Basil.

SHRIMP AND AVOCADO SALAD
Prep time: 20 minutes. Serves: 4
1 lb large shrimp, peeled & deveined
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp salt, divided
1 fresh lemon, squeezed (about 2-1/2 tbsp juice)
2 tbsp extra-virgin olive oil
1 tsp whole-grain Dijon mustard
1 (10 oz) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup fresh white whole-kernel corn
2 ripe peeled avocados, pits removed, each cut into 8 wedges
Cooking spray

Coat sauté pan with cooking spray and heat to medium-high. Sprinkle shrimp with paprika and pepper. Add shrimp to pan; cook 2 minutes on each side or until shrimp turns pink. Sprinkle with salt; toss to coat. While the shrimp cooks, combine lemon juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat. To serve: Arrange about 1-1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, and 4 avocado wedges.

FRESH FRUIT SALAD
Prep time: 20 minutes. Serves: 8 – 10.
5 to 6 cups of variety of fresh fruits (be creative):
Bananas, peeled & sliced
Blueberries
Blackberries
Cherries, pitted
Raspberries
Strawberries
Green &/or red grapes, halved
Kiwi fruit, peeled & sliced
Pears, peeled & sliced
Peaches, peeled & sliced
Mango, skinned, cored & sliced
Oranges, skinned & cut-up
Pineapple, cored, peeled & sliced
Watermelon, flesh removed & cut into bite-size pieces
Melon (cantaloupe & honeydew), flesh removed & cut into bite-size pieces.

Make Fruit Dressing (recipe below); set aside to cool and until ready to use. In a large bowl or container, combine all the mixed prepared fruits. Pour prepared Fruit Dressing over the cutup fruits; gently toss to coat all the fruit. Serve family style or for a gourmet look, serve in chilled cocktail glasses. To store, cover and refrigerate for several hours before serving.

FRUIT DRESSING
Fruit Salad Dressing cooking time: 5 minutes.
Fruit Salad Dressing Cooling time: 30 minutes
1 lemon, grated zest (rind) and juice
1 lime, grated zest (rind) and juice
1 orange, grated zest (rind) and juice
1 egg, well beaten
1 cup granulated sugar

Note: Grate the zest off of the citrus fruits first before juicing them. In a saucepan over medium heat, combine the zest and juice from lemon, lime and orange. Add the beaten egg and sugar. Cook, stirring constantly, until mixture comes just to a boil; let boil 1 minute, stirring constantly. Remove from heat and let cool before tossing with the fruit salad.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK