Wednesday, April 7, 2010

Ginger and Lime Marinated Shrimp with Avocado Salsa

Every time this appetizer appears at one of my parties everyone wants the recipe. It's delicious!

Serves 8 as an appetizer course

Pile the shrimp high on a piece of pappadam, a spicy, crispy Indian cracker available in the international section of grocery stores or at Fresh red chilies vary in hotness. For a milder version, or if you don't have fresh chilies on hand, substitute a shake of crushed red pepper flakes. The marinade can be made a day ahead; keep covered and chilled. Marinate the shrimp up to 2 hours in advance.



  • 1-inch piece fresh ginger, peeled
  • Juice and grated zest of 1 lime
  • 1 handful fresh cilantro leaves
  • 1 clove garlic
  • 1 fresh red chili, seeded
  • 1/2 tsp. salt
  • 1 Tbsp. olive oil
  • 24 cooked large shrimp, peeled
  • Salsa:
    • 1 avocado, finely chopped
    • 1/2 red onion, finely chopped
    • 1 handful fresh cilantro leaves, finely chopped, plus more sprigs for garnish
    • Juice of 1 lime
    • 1 Tbsp. olive oil
    • Salt and freshly ground black pepper, to taste
    • 4 ready-cooked pappadams
    • Lime wedges, for garnish

    To make marinade: Put ginger, lime juice and zest, cilantro, garlic, chili, salt, and oil in a food processor and pulse until blended. In a bowl, combine with shrimp. Stir gently to coat each shrimp well. Cover and refrigerate 1 hour.

    To make salsa: Combine avocado, onion, cilantro, lime juice, and oil. Add salt and pepper to taste.

    To serve, carefully break pappadams in half. Place one half on each plate. Spoon a generous helping of salsa on center of each pappadam. Arrange 3 marinated shrimp on salsa. Garnish with lime wedges and cilantro sprigs. Serve at once

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