Lorena Garcias Lemon Glazed Jumbo Shrimp Salad Recipes

SHRIMP SALAD WITH LEMON JUICE

Steps:

• Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.

PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD

Steps:

• Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce.
• Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees.
• Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze.
• Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side.
• Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad.

JUMBO SHRIMP SALAD

Steps:

• Bring a large saucepan of water to the boil. Add the jumbo shrimp and cook until they turn pink and curl up.
• Drain the jumbo shrimp, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled shrimp.
• Toss together the peeled shrimp, tomato, green pepper and onion.
• Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.
• Sprinkle the dry-fried cumin seeds over the jumbo shrimp salad.
• Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.
• Toss the shrimp salad with the olive oil dressing. Serve.