Recipe: Grilled Shrimp and Avocado Salad with Lemon-Dijon Dressing

GRILLED SHRIMP AND AVOCADO SALAD

FOR THE SHRIMP:
1 pound extra large shrimp, peeled
olive oil (for drizzling)
1/4 teaspoon crushed red pepper
salt and black pepper (to taste)
FOR THE SALAD:
2 ripe avocados, peeled, pitted, and sliced
1 red bell pepper, cored, seeded, and thinly sliced
2 ripe tomatoes, peeled, cored, and sliced
FOR THE DRESSING:
3 tablespoons lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
FOR TOPPING:
1 bunch scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 cup coarsely chopped pecans, toasted

Light a charcoal grill.

In a bowl, drizzle the shrimp lightly with oil. Sprinkle them with the crushed red pepper, salt, and black pepper. Toss well.

When the coals are gray, grill the shrimp for 1 to 2 minutes on a side or until they are cooked through but still tender. Remove them from the grill and halve them along their curve.

On a platter, arrange the shrimp, avocado, red pepper, and tomatoes.

In a small bowl, whisk together the lemon juice, mustard, salt, and black pepper. Add the oil a spoonful at a time, whisking constantly until all the oil is incorporated. Spoon the dressing onto the shrimp and vegetables and sprinkle them with a pinch of salt and black pepper.

Scatter the scallions, cilantro, and toasted pecans on top of the shrimp and vegetables. Serve at once.

Makes 4 servings
Source: Sheryl Julian and Julie Riven to the Boston Sunday Globe, May 14, 2000