Chilled Shrimp & Lime Salad

• 1 pound shrimp, peeled, deveined, and butterflied
• 1 cup cherry tomatoes, quartered
• 1 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced (about 1/2 cup)
• 1 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish
• 1 jalapeno, stemmed and finely chopped
• 1 avocado, pitted and chopped (see Cooking Notes, page 10)
• 1 teaspoon salt, or more to taste
• Black pepper
• 7 limes
• 1 tablespoon prepared horseradish
• 1 tablespoon ketchup
• 2 tablespoons olive oil
• Corn nuts, for garnish

1. Bring a pot of salted water to a boil.
2. Meanwhile, prepare an ice bath by filling a bowl with ice and cold water.
3. Add the shrimp to the boiling water and allow to cook for 1 minute.
4. Remove the shrimp from the pot with a slotted spoon and immediately plunge into the ice bath.
5. Allow the shrimp to cool thoroughly, then drain and place on paper towels to absorb some of the water.
6. Transfer the shrimp to a bowl.
7. Add the tomatoes, red pepper, onion, cilantro, jalapeno, and avocado to the shrimp.
8. Season with salt and pepper and toss lightly.
9. Finely grate the zest of 3 of the limes and juice 6 limes.
10. Combine the zest and juice in a small bowl.
11. Mix in the horseradish, ketchup, and olive oil.
12. Pour this dressing over the shrimp salad and toss well.
13. Check seasoning and adjust if necessary.
14. Slice the remaining lime into wedges.
15. Transfer the salad to a serving platter and garnish with sprigs of cilantro and lime wedges.
16. Sprinkle corn nuts over the salad for added crunch.
17. TECHNIQUES
18. Preparing Citrus Fruit Zest
19. The zest of citrus fruit is the outermost layer of the fruits skin.
20. It adds an incredible burst of flavor and color to recipes.
21. Use a box grater, rasp, or citrus zester to remove the skin.
22. Make sure to only remove the colored part of the peel; the white pith is a bit bitter.
23. Butterflying Shrimp
24. A butterflied shrimp is a shrimp that has been sliced lengthwise.
25. In some cases, one side of the shrimp is kept attached, but other times it is sliced all the way through.
26. For this recipe, the shrimp will be sliced in half all the way through.
27. Peel and devein the shrimp.
28. Place a shrimp on your cutting board and hold your knife blade along the indentation found along the back of the shrimp (the site of the deveining).
29. Slice the shrimp in half lengthwise using the indentation as your guide.
30. Preparing the shrimp in this manner before blanching will give the shrimp a nice shape after they have been cooked.
31. It will also allow them to cook and cool quickly, thereby preventing them from becoming rubbery.
32. ADVANCE PREPARATION
33. This salad can be prepared several hours ahead of time, which will allow the flavors to blend well.
34. If you are preparing the salad in advance, add the salt and cilantro right before serving.
35. Marinating the salad with the salt will toughen the shrimp and cause the vegetables to go limp.
36. Adding the cilantro at the end will ensure that it keeps its texture and will not become too soggy.

shrimp, cherry tomatoes, red bell pepper, red onion, cilantro, avocado, salt, black pepper, limes, horseradish, ketchup, olive oil, nuts

Taken from www.epicurious.com/recipes/food/views/chilled-shrimp-lime-salad-380175 (may not work)