Recipe: Herbed Shrimp Salad in Avocado

Herbed Shrimp Salad in Avocado
Source: Herbs by Sarah, Sarah Liberta,
Makes 4 servings.

Extra virgin olive oil
1/4 cup sweet onion, finely diced
1/4 cup celery, finely diced
1/2 Jerusalem artichhoke, chopped
Salt and pepper
2 large avocados
Juice of 1/2 lemon
1 pound large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
1 English cucumber, chopped
1 cup grape tomatoes, cut in half lengthwise
1 tablespoon sweet marjoram
1 tablespoon parsley
1 tablespoon lemon balm
1 tablespoon chives
Balsamic vinegar
Lettuce leaves
Marjoram blossoms and other small edible flowers

Put 1 tablespoon olive oil in a small skillet. Add onion and celery, stirring until they begin to wilt. Add artichoke, season with salt and pepper, and saut about 3 to 4 minutes. Set aside to cool.

Split avocados and remove pits. Use a large spoon to remove the flesh without breaking the shell; reserve shell. Coarsely chop avocados, place in a large bowl and toss with lemon juice to prevent darkening.

Set aside 4 whole shrimp; chop the remainder into bite-size pieces and add to avocados. Add cucumber, tomatoes and artichoke mixture. Coarsely chop herbs and add all but 1 teaspoon to the bowl. Salt and pepper to taste. Drizzle with vinegar and olive oil. Toss to coat all ingredients.

Mound 1/4 of salad into each of the avocado shells and arrange on 4 plates lined with lettuce leaves. Top each portion with the reserved shrimp, remaining herbs and garnish with edible flowers.