Poached Pink Shrimp Salad with Key Lime Vinaigrette


Key Lime Vinaigrette (Yields 2 cups)
6 cloves roasted garlic
2/3 cups key lime juice
5 tablespoons honey
2 shallots, quartered
1 Serrano pepper, seeded
1/2 bunch cilantro, roughly chopped
1 tablespoon Dijon mustard
1 cup avocado oil
Salt and ground black pepper

Poached Shrimp
1 lb peeled/deveined large pink shrimp, tails removed
3 tablespoons old bay seasoning
8 cloves garlic, smashed
1 orange, halved
3 key limes, halved
1/4 bunch Italian parsley
2 tablespoons whole black peppercorns

1 mango, peeled, pitted, and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced
2 red chili peppers, small dice
21 oz package artisan lettuce
1/4 cup cilantro, rough chop
1/2 cup macadamia nuts, toasted and crushed


Key Lime Vinaigrette
Place roasted garlic, key lime juice, honey, shallots, serrano pepper, cilantro, and mustard in a measuring beaker. Using an immersion blender, pulse the ingredients 5–8 times to start breaking up the larger ingredients. Start adding the avocado oil slowly while blending with the immersion blender until all of the oil is incorporated and all of ingredients are blended and smooth. Season with salt and ground black pepper to taste. Immediately chill the ingredients in the fridge.

Poached Shrimp
Fill a large pot halfway with water and add enough salt to make it taste just a little less salty than ocean water. To the salted water add garlic, old bay, key limes, parsley and black peppercorns. Bring to a boil and reduce to just above a simmer. Using a spider gently place shrimp into seasoned water and poach 2–4 minutes until the shrimp turn a bright pink and are slightly opaque in the middle. Using a slotted spoon remove shrimp from liquid and transfer them to the cold vinaigrette to shock them and stop them from cooking. Allow this to cool in the fridge 15–30 minutes. Once completely cooled mix in the mango, red and yellow bell peppers, red onion, and red chili pepper.

To assemble the salad remove leaves of lettuce and arrange them on a plate like lettuce cups. Place shrimp salad inside of the cups and garnish with chopped cilantro and macadamia nuts.

Serves 6.