Mexican Shrimp Salad

Name: Mexican Shrimp Salad
Ingredients: 2.5 limes, zested, plus 4 lime wedges for serving; 0.25 cup fresh orange juice; 4 strips (each 2 inches long) orange zest; 8 allspice berries (or ¼ teaspoon ground); 0.5 teaspoon coarse salt; 0.25 teaspoon freshly ground pepper; 0.75 pound medium shrimp, shells on; 2 teaspoons tomato paste; 0.125 teaspoon cayenne pepper, plus more if desired; 0.5 medium red onion, finely chopped; 1 medium tomato, coarsely chopped; 8 leaves lettuce, such as butterhead, for serving; 1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced ¼ inch thick

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.

Ingredients

2 ½ limes, zested, plus 4 lime wedges for serving
¼ cup fresh orange juice
4 strips (each 2 inches long) orange zest
8 allspice berries (or ¼ teaspoon ground)
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
¾ pound medium shrimp, shells on
2 teaspoons tomato paste
⅛ teaspoon cayenne pepper, plus more if desired
½ medium red onion, finely chopped
1 medium tomato, coarsely chopped
8 leaves lettuce, such as butterhead, for serving
1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced ¼ inch thick

Directions

Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.