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Shrimp on a Mousse of Avocado

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Friday, November 10, 2006

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Shrimp on a Mousse of Avocado
D'Artagnan's
Food & Wine Archives

Serves 6

 18 medium shrimp (about 3/4 pound) shelled and deveined
1 scallion, thinly sliced
1 medium shallot, thinly sliced
1/4 teaspoon minced garlic
3/8 teaspoon salt
1 tablespoon plus 2 teaspoons Sherry vinegar
1/4 cup extra-virgin olive oil
1/3 cup heavy cream
1 ripe avocado, peeled and sliced
1 tablespoon lemon juice
2 ripe medium tomatoes, peeled, seeded, finely chopped, well drained
1/4 teaspoon freshly ground black pepper
Garnish: sprigs of watercress and slivers of tomato

Drop the shrimp into a large saucepan of boiling water. When water returns to a boil cook until shrimp are pink and loosely curled, about 30 seconds.  Drain at once. Cut the shrimp lengthwise in half.
Place the scallion, shallot and garlic in a jar with 1/8 teaspoon salt. Add 1 tablespoon vinegar and let stand at room temperature 30 minutes. Add olive oil, cover tightly and shake to blend well.
In a medium bowl beat cream until it forms stiff peaks. Place avocado in food processor with lemon juice and remaining 2 teaspoons vinegar. Purée until smooth. Place the avocado in a medium bowl and fold in chopped tomatoes. Fold in whipped cream and season with remaining 1/4 teaspoon each salt and pepper. Cover and refrigerate for up to 2 hours.
To serve, spoon 3 scoops avocado mousse onto each of 6 chilled plates.  Place a few sprigs of watercress in the center. Arrange the shrimp over the mounds of avocado and drizzle 1 tablespoon vinaigrette over each salad.  Garnish with slivers of tomato.
 

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