8 medium/large shrimp, peeled and deveined (tails left on)
2½ cups coarsely chopped ripe avocado
2 teaspoons fresh lemon juice
¼ teaspoon fine sea salt
⅛ teaspoon ground pepper
1 cup finely diced English cucumber
White Wine Vinaigrette (recipe follows), divided
1 cup microgreens
Instructions
In a small saucepan over high heat, bring to a boil together 2 cups water, lemon slice, bay leaf, and celery. Boil for 3 minutes to flavor poaching water. Remove pan from heat and add shrimp. Cover pan and let sit until shrimp are poached, approximately 5 minutes. Transfer shrimp to a large bowl, and cover with ice to stop cooking. Let cool completely. Remove shrimp and blot dry on paper towels.
In a medium bowl, using a fork, mash together avocado, lemon juice, salt, and pepper until a smooth purée forms. Transfer avocado purée to a piping bag with the tip cut off.
Pipe avocado purée evenly into 8 (3-ounce) clear cordial glasses. Using the tip of a spoon, smooth avocado purée in an even layer. Top avocado layer with cucumber. Drizzle cucumber with a little White Wine Vinaigrette. Divide microgreens among glasses. Drizzle with more vinaigrette.
Dip shrimp into remaining vinaigrette, letting excess drip off, and place shrimp atop microgreen layer. Serve immediately, or refrigerate and serve within 2 hours.
Notes
Make-Ahead Tip: Shrimp can be poached a day in advance, stored in a covered container, and refrigerated. Avocado purée can be made a few hours in advance and placed in a small bowl. Drizzle surface of purée with lemon juice, press plastic wrap onto surface, completely covering surface, and refrigerate. If surface of avocado purée has browned, scrape away and discard browned portion. Remaining purée will be good to use.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-topped-avocado-cucumber-microgreen-salads/