Recipes


SHRIMP AND CORN SALAD WITH AVOCADO

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI

HOMEWOOD GOURMET


Yield: 4 to 6 servings
1 pound medium shrimp, peeled, deveined, cooked and chilled
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup sour cream
1 cup freshly shaved sweet corn
1 cup seeded and diced ripe avocado
cup finely chopped celery
2 tablespoons finely chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon cayenne
1 small head Bibb lettuce, leaves separated

Finely chop shrimp and place in a large bowl. Add mayonnaise and next 11 ingredients (through cayenne) and fold together until combined. Arrange 2 small lettuce leaves on each plate and spoon shrimp mixture into lettuce cups. Serve immediately. Shrimp mixture will keep refrigerated for up to 24 hours.