Shrimp with avocado salsa

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

Avocado salsa


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


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

Shrimp and assembly


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.


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.


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.


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.


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.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.