Salmoriglio with Shrimp, Tomatoes, and Avocado
This nearly no-cook recipe features lightly poached shrimp and a deliciously lemon-y sauce just right for dining al fresco.
Ingredients
- 12 ounces spot prawns or wild-caught shrimp
- 2 bay leaves
- 1 avocado
- 2 heirloom tomatoes such as Cherokee Purple or Paul Robeson, cut into hearty wedges
- Kosher salt
- Flaky salt
Salmoriglio Sauce
- 2 tablespoons chopped wild bergamot or oregano leaves
- 2 tablespoons chopped parsley
- Zest from 1 lemon (about 2 tablespoon)
- Juice from 1 lemon
- 1 clove garlic finely grated on a microplane
- Pinch chili powder
- ⅓ cup extra virgin olive oil
- ¾ teaspoon kosher salt
Instructions
- Prepare the shrimp: add enough water to cover the shrimp in a saucepan and bring to a simmer. Add 2 teaspoons of kosher salt and the bay leaves, stir to incorporate, then add the shrimp and bring back to a simmer. Remove the pan from the heat and allow them to cook in the sauna water. Once they turn just-opaque, transfer them to an ice bath. Leave the shrimp in the ice bath until they are cool to the touch, then peel them and set aside (for extra bonus, save the shells in the freezer to make stock). This step can be done one day in advance.
- To make the sauce, combine the wild bergamot (or oregano), parsley, lemon juice and zest, garlic, chili powder, olive oil, and salt in a mixing bowl, and whisk to combine. Taste and adjust seasoning as needed.
- Halve the avocado and remove the pit. Scoop out its flesh, dividing it between two plates. Divide the tomato wedges and shrimp between the two, then spoon the salmoriglio sauce over all. Scatter flaky salt onto the tomato and avocado and dive in.
