The 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.
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.
Latin Flavors on the Grill
With Andrew DiCataldo
Ten Speed Press, 2000
Color photos throughout
Recipe reprinted by permission.
This page created December 2000
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