Shrimp with Avocados Recipe

Shrimp with Avocados Recipe

  • 2 pounds medium shrimp (about 76), peeled and deveined
  • 3/4 cup white-wine vinegar
  • 1 cup vegetable oil
  • 1/4 cup capers, not drained
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon celery seeds
  • 1/2 teaspoon Tabasco
  • 1 cup thinly sliced onion
  • 1/2 cup chopped celery
  • 7 bay leaves (not California)
  • 2 firm-ripe California avocados
  • Accompaniment: soft green-leaf lettuce such as Boston
  1. Cook shrimp in a 5-quart pot of boiling salted water until just cooked through, 2 to 3 minutes, then drain in a colander.
  2. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
  3. Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
  4. When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
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