Ginger and Lime Marinated Shrimp with Avocado Salsa
Adapted from  Books for Cooks (#4) (Pryor Publications) by Victoria Blashford-Snell
Servings: Serves 8 as appetizer; 4 as main course
  • 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 teaspoon salt
  • 1 tablespoon olive oil
  • 24 large cooked shrimp , peeled
  • 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 tablespoon 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.