Ingredients

Poached Shrimp

Serves 6 to 8

1 onion, peeled and quartered
2 lemons, sliced into four rings
9 cloves garlic crushed
1 tablespoon coriander seeds
3 tablespoons salt
4 quarts of water
1-pound size 16-20 shrimp, peeled and de-veined

For the Avocado Puree

1 avocado, mashed
2 Tablespoons red onion, chopped fine
2 Tablespoons Serrano, chopped fine
2 Tablespoons cilantro, chopped
1 lime juiced
Salt to taste

For the Tomato Mixture

2 Persian cucumbers, diced same size as tomatoes
1 ½ cups or 8 ounces tomato diced
¼ cup red onion, chopped fine
1 lime juiced
2 Tablespoons cilantro, chopped
Salt

METHOD For the Poached Shrimp

In a large stock pot add onion, lemon, garlic, coriander, salt and water. Bring to a boil and boil for 2 to 3 minutes to infuse water with flavor. Have shrimp in a metal pan or pot large enough to hold the 4 quarts of poaching liquid.  Pour poaching liquid through a strainer into the container holding the shrimp. Discard poaching solids. Cover shrimp and let sit for 5 minutes. Then strain the shrimp and submerge in an ice bath to cool. Once cooled cut shrimp into desired size and place into a plastic bag with the strained juices from tomato mixture, allow to marinate over night.

Avocado mixture

Combine the above ingredients in a bowl and stir to combine.

Tomato Mixture

Set aside cucumbers until the tomato mixture has rested for twenty minutes.

In a large bowl combine tomatoes, onion, lime juice, and cilantro, and a good pinch of salt. Toss well and then allow to sit at room temperature for 20 minutes. Strain off juices and save to marinate shrimp. Stir in cucumbers to tomato mixture.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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