Cook The Book: Sky Terrace Shrimp And Avocado Salad

• 1 cup mayonnaise
• 1/4 cup cooked spinach, well drained and finely chopped
• 1 large egg, hard boiled, peeled, and coarsely chopped
• 4 garlic cloves, minced
• 2 scallions, green and white parts, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon or creole-style mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon anchovy paste
• Kosher salt
• Hot sauce
• 1 1/2 pounds medium shrimp, boiled, peeled, deveined, and chilled
• 3 celery stalks, finely chopped
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1 medium head iceberg lettuce, cored and shredded
• 3 ripe Hass avocados, halved, pitted, peeled, and sliced 1/2 inch thick

1. To make the sauce: In a food processor, combine the mayonnaise, spinach, egg, garlic, scallions, Worcestershire, mustard, lemon juice, and anchovy paste, and process until smooth. Season with salt and hot sauce to taste and transfer to a large bowl.
2. To make the salad: gently stir the shrimp, celery, and lemon juice into the sauce. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.
3. To serve, divide the shredded lettuce evenly among six plates, fan the avocado slices over the lettuce, and top with the shrimp salad.

mayonnaise, egg, garlic, scallions, worcestershire sauce, mustard, lemon juice, anchovy paste, kosher salt, sauce, shrimp, celery stalks, lemon juice, kosher salt, head iceberg lettuce, avocados

Taken from www.seriouseats.com/recipes/2011/03/cook-the-book-sky-terrance-shrimp-and-avocado.html (may not work)