WHY THIS RECIPE WORKS The buttery richness of avocado pairs beautifully with sweet shrimp in this fresh take on a classic deli salad. For firm yet tender shrimp, we started the shrimp in cold court bouillon, heating the shrimp and liquid together to just a near-simmer. For a perfect deli-style dressing that wouldn’t mask the flavor of the salad ingredients, we kept the traditional mayonnaise, but limited the amount to ¼ cup per pound of shrimp. Radishes added a hit of peppery flavor, the orange contributed a bright citrusy punch, and the mint lent a cool herbal note. The avocado adds velvety texture along with its creamy flavor. This recipe can also be prepared with large shrimp (26 to 30 per pound); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens, on a buttered and grilled bun, or in a hollowed-out avocado half.

Serves 4

TOTAL TIME: 40 minutes

INGREDIENTS

• 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 5 tablespoons lemon juice, spent halves reserved (2 lemons)
• 5 sprigs fresh parsley
• 1 teaspoon black peppercorns
• 1 tablespoon sugar
• Salt and pepper
• ¼ cup mayonnaise
• 1 small shallot, minced
• 2 teaspoons minced fresh mint
• 4 radishes, halved and thinly sliced
• 1 orange, peeled and cut into ½-inch pieces
• ½ avocado, cut into ½-inch pieces

INSTRUCTIONS

1. Fill large bowl halfway with ice and water; set aside.
2. Combine 2 cups cold water, shrimp, ¼ cup lemon juice, reserved lemon halves, parsley sprigs, peppercorns, sugar, and 1 teaspoon salt in medium saucepan.
3. Place saucepan over medium heat and cook shrimp, stirring several times, until opaque throughout, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees).
4. Off heat, cover, and let shrimp stand in broth for 2 minutes.
5. Using slotted spoon, transfer shrimp to ice water, and let sit until cool, about 3 minutes.
6. Transfer shrimp to triple layer of paper towels and dry well.
7. Cut shrimp in half lengthwise, then cut each half crosswise into thirds.
8. Whisk mayonnaise, shallot, mint, and remaining 1 tablespoon lemon juice together in serving bowl.
9. Add shrimp, radishes, orange, and avocado to mayonnaise mixture and toss to combine.
10. Season with salt and pepper to taste, and serve.