Shrimp And Avocado Wraps Recipes

Steps:

• For the 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.
• For the 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.
• For the 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.
• 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.

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• 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.
• 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.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Steps:

• In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
• Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Steps:

• Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
• Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Steps:

• Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
• If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.

Steps:

• 1. Place the shrimp onto a flat tray; mix with olive oil, smoked paprika, lemon pepper seasoning, ginger and kosher salt. Evenly rub the spice blend onto the shrimp, cover the tray with saran and refrigerate for 15-20 minutes.
• 2. Generously spray an oven proof baking dish with nonstick vegetable cooking oil; arrange the shrimp in an even layer, lightly spray the surface of the shrimp with additional vegetable oil.
• 3. Place the baking dish into a 350 degree oven and bake for 8 minutes or until the shrimp are fully cooked. Remove the shrimp from the oven, allowing the shrimp too slightly cool but are still warm.
• 4. Wash the lettuce leaves; dry well between multiple layers of absorbent paper towels, to assemble:.
• a. Place the lettuce leaves onto a flat surface.
• b. Top each lettuce leaf attractively with mango ribbons, avocado, chive and carrot sticks, cilantro and mint leaves. Arrange the vegetables across the length of each lettuce leaf leaving approximately 1/4 inch border around the perimeter of each leaf.
• Celsius Arrange 3 shrimp halves on top of the vegetables; sprinkle of few toated sesame seeds over eac lettuce leaf.
• d. Using a squirt bottle generously drizzle the Island Ranch Dressing over the surface of each lettuce leaf. Place any remaining dressing into a decorative dish to be served as an accompaniment with the lettuce wraps.
• e. Tightly roll each lettuce leaf in a burrito style, slightly fold the edges of each lettuce leaf into the center of each wrap to help secure into a tight bundle.
• f.Arrange the lettuce wraps on a decorative serving platter, serve with the dish of dressing. Garnish the platter with lime wedges and cilantro sprigs.
• 1. Place all remaining ingredients into a mixing bowl and mix well with a whisk.