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Shrimp with avocado salsa

Time 55 minutes
Yields Makes 12 canapes
Shrimp with avocado salsa
(Kirk McKoy / Los Angeles Times)

Avocado salsa

1

In a small bowl, mix together the red onion and cucumber. Carefully fold in the avocado, taking care not to crush it.

2

Add the oil. Season with lemon juice and salt and pepper to taste.

Shrimp and assembly

1

In a large pot, add the water, carrots, onions, leek and fennel. Make a bouquet garni by tying together the leek leaves, parsley sprigs, thyme sprigs and bay leaf and add to the pot. Add the peppercorns and bring the mixture to a boil.

2

Reduce to a simmer and add the white wine and vinegar. Squeeze in the lemon juice and add the rind to the pot too. Simmer 20 minutes.

3

Add the shrimp to the simmering pot and cook 1 minute. Remove the pot from the heat. Place the shrimp in a large glass bowl and cool to room temperature. Cover tightly and refrigerate until chilled or for up to a day.

4

Peel the shrimp, removing the shells but keeping the tail tips intact. Dry the shrimp on paper towels. Cut each shrimp lengthwise in half down the back, and use a paring knife to remove the vein that runs the length of the shrimp.

5

Spear each shrimp half on the tip of a fork. Arrange the forks on a platter and place a spoonful of salsa on the fork behind each shrimp.

Adapted from “The French Laundry Cookbook” by Thomas Keller.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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