Curry Shrimp Salad Served In Avocado Halves Recipe

Curry Shrimp Salad Tastefully Presented

This is my take on a fantastic curry shrimp dish that I remember from the now sadly defunct Cla-Cha-Del restaurant on Shaw Road in Nevis.  This makes a great summer time appetizer, or served with some fresh Naan bread, and a mango yogurt…a delicious light lunch.

Curry Shrimp Salad Ingredients:

• 2/3 Cup Mayonnaise
• 1 Teaspoon Madras Curry Powder
• 1 Teaspoon finely chopped fresh cilantro
• 1/2 Teaspoon finely chopped fresh mint
• 1/2 Teaspoon minced Scotch Bonnet Pepper
• 1 Celery rib diced
• 1/2 Red bell pepper diced
• 2 Scallions (Green Onions) sliced thinly
• 1 Pound fresh shrimp, cleaned, cooked, and roughly chopped
• 3 Medium ripe avocados halved
• 2 Tablespoons freshly squeezed lime juice.
• Six medium fresh mint leaves

Curry Shrimp Salad Cooking Method:

1. Place the first 4 ingredients in a medium bowl and whisk until creamy.
2. Gently fold in the shrimp, celery, bell pepper, scotch bonnet pepper, green onion.
3. Cut each avocado in half lengthwise; remove the pits.
4. Trim a little from the bottom of each avocado half so that they sit upright.
5. Place a half avocado on each of the 6 chilled plates; brush with the lime juice to deter discoloration.
6. Divide and spoon in the shrimp mixture on top of the avocados.
7. Chill for 15 minutes, garnish with a mint leaf, and serve immediately.

How To Easily Remove A Avocado Pit