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Shrimp Avocado Salad with L'arte Lemon & Shallot White Balsamic

Picture
INGREDIENTS:
  • 1.5 cups of shrimp
  • 1 tablespoon L'arte EVOO
  • 1/2 cup white wine
  • 4 large garlic cloves diced into small pieces
  • 1 onion diced into small pieces
  • 1 large carrot diced into small pieces (about 1 cup)
  • 2 large celery ribs with leaves diced into small pieces (a little over 1 cup)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon of butter
  • 1-2 large avocados
  • Freshly ground pepper and salt to taste (add at the very end, even a little bit of Old Bay seasoning is nice)

SAUCE:
  • 1 tablespoon of mustard
  • 1 tablespoon of hot sauce of your choice
  • 2/3 cup of Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon L'arte Lemon White Balsamic
  • 1 tablespoon L'arte Shallot White Balsamic

PREPARATION:
1.  Saute the carrot and onion in the olive oil in a skillet for 10 minutes, or until you start to see some color in the onion.
2. Add garlic, continue to saute for another 2 minutes.
3. Add celery, shrimp, wine and cilantro, cook for 5-10 minutes, wine should be mostly absorbed.
4. Add butter, cook for 5 more minutes or so.
5. Take off heat, add pepper & salt and allow to cool down until lukewarm.
6. While waiting for the shrimp to cook, make the sauce by whisking all the sauce ingredients together.
7. Cut avocado in half, and then thinly slice the halves and lay out on two plates. Save the half shell of avocado to use as well.
8. Once the shrimp mixture has cooled down to lukewarm, mix in the sauce mixture all together.
9. Time to plate! Put some in the half of avocado shell and then spill it out over the sliced avocado.


Enjoy!
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