Adapted from Books for Cooks (#4) (Pryor Publications) by Victoria Blashford-Snell
Pile the shrimp high on a piece of pappadam, a spicy, crispy Indian cracker available in the international section of grocery stores or at kalustyans.com. 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.
Servings: Serves 8 as appetizer; 4 as main course
Ingredients
Marinade:
- 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
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 tablespoon olive oil
- Salt and freshly ground black pepper , to taste
- 4 ready-cooked pappadams
- Lime wedges, for garnish
Directions
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.
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.
From the August 2006 issue of O, The Oprah Magazine
