Delectable Australian Shrimp and Avocado Tower with Lemon Herb Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 2 ripe avocados, sliced
• 1 head of lettuce, washed and leaves separated
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the lemon herb sauce by combining lemon juice, lemon zest, garlic, cilantro, parsley, salt, and pepper in a blender or food processor. Gradually add olive oil while blending until well combined. Set aside. Season shrimp with salt and pepper to taste. Heat a grill or grill pan over medium high heat. Grill shrimp for 2 3 minutes per side, or until pink and cooked through. Remove from heat and let cool slightly. Assemble the dish by placing lettuce leaves on a large platter, creating a bed for the shrimp and avocado. Arrange grilled shrimp atop the lettuce and intersperse with avocado slices. Drizzle lemon herb sauce generously over the entire tower. Serve immediately, garnishing with additional cilantro or parsley if desired.

Chef’s Insight

To enhance plating, use a drizzle technique for the lemon herb sauce to create a cascading effect.

Notes

Ensure all ingredients are fresh and of high quality for the best flavor and texture.