Shrimp and Avocado Salad with Frico Chips

ingredients

8 servings.
 
Frico Chips
½ cup grated Parmigiano-Reggiano cheese Parmigiano-Reggiano½
Zucchini
1 medium zucchini, halved lengthwise zucchini1
1 teaspoon extra-virgin olive oil extra-virgin olive oil1
1/8 teaspoon kosher salt kosher salt0.1300
Shrimp
¼ cup extra-virgin olive oil extra-virgin olive oil¼
2 tablespoons soy sauce soy sauce2
1 clove garlic, minced garlic clove1
Zest of 1 large lemon lemon(s)1
3 tablespoons chopped fresh flat-leaf parsley flat-leaf parsley3
2 tablespoons chopped fresh chives chives2
½ teaspoon kosher salt kosher salt½
¼ teaspoon freshly ground black pepper freshly ground black pepper¼
12 jumbo shrimp, peeled and deveined shrimp, jumbo12
Dressing
2 tablespoons extra-virgin olive oil extra-virgin olive oil2
2 tablespoons fresh lemon juice lemon juice2
1 tablespoon agave agave nectar1
1 teaspoon Dijon mustard dijon mustard1
½ teaspoon kosher salt kosher salt½
¼ teaspoon freshly ground black pepper freshly ground black pepper¼
1 medium avocado, peeled seeded and diced into ½-inch pieces avocado1
Special equipment: nonstick silicon baking mat, such as Silpat; eight ½-cup ramekinssilicon baking mat1

instructions

 
Frico Chips
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Zucchini
Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.
Shrimp
In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.

For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
Dressing
In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.

In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.

Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.
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