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Shrimp with Avocado-Horseradish Salsa

Serves 6

 

Shrimp with Avocado-Horseradish SalsaThe salsa was born one day when we wanted a spicy avocado condiment for a pan-seared tuna tortilla wrap. Wasabi came to mind initially, then we realized we didn't have any on hand. The obvious alternative was freshly grated horseradish. I am glad we used it instead, because it produced an appealingly pungent but mellow flavor. If you like it here, try it on a cold roast beef or chicken sandwich or with chilled shrimp cocktail.

 

Avocado-Horseradish Salsa
4 ripe, firm Hass avocados, cut in 1/2-inch dice
1 red onion, finely diced
1/4 cup chopped chives
1/4 cup freshly grated horseradish
1 cucumber, peeled, seeded, and finely diced
Juice of 2 lemons
2 tablespoons distilled white vinegar
1/4 cup cilantro leaves
Salt and freshly ground pepper

36 large shrimp, at least
   16/20 size, peeled and deveined
2 tablespoons oil
Salt and freshly ground black pepper

 

1. To prepare the salsa, combine all the ingredients in a bowl and mix well, but gently. Cover with plastic wrap and refrigerate.

2. Prepare a medium-hot fire in the grill.

3. In a bowl, toss the shrimp with the oil and salt and pepper. Arrange on the hot grate and grill for 1 to 2 minutes per side, until the shrimp have turned bright pink on the outside and white on the inside.

4. To serve, place a large dollop of the salsa in the center of each of 6 plates and set 6 shrimp with tails up around the salsa on each plate.

Buy the Book!

 

Douglas Rodriguez's
Latin Flavors on the Grill

With Andrew DiCataldo
Ten Speed Press, 2000
Hardback, $35.00
Color photos throughout
ISBN: 1-58008-055-3
Recipe reprinted by permission.

 

Douglas Rodriguez's
Latin Flavors on the Grill

Recipes

 

Cookbook Profile Archive

 

This page created December 2000


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