Shrimp Cocktail with Fresh Avocado and Mango Salsa

• 1 quart water or Court Boullion
• 8 x shrimp raw (21/25 ct)
• 3 teaspoons red onion diced
• 3 teaspoons sweet yellow bell peppers diced
• 3 teaspoons tomatoes diced
• 3 teaspoons sweet red bell peppers diced
• 6 teaspoons mangos diced
• 8 teaspoons avocados diced
• 2 teaspoons lemon juice
• 1 dash salt and black pepper to taste
• 4 teaspoons cilantro chopped
• 2 teaspoons olive oil
• 2 cups mixed salad greens micro greens

1. Bring water or Court Bouillon to a boil then reduce to a simmer.
2. Add the shrimp and simmer for 2 minutes.
3. Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.
4. In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together.
5. Gently fold in the avocado.
6. Season with salt and pepper, lemon juice, and olive oil.
7. Assembly:
8. Peel the shrimp and dry on a paper towel.
9. Butterfly, devein and present the shrimp with tail-up a plate.
10. Place a tablespoon of salsa on each shrimp.
11. Garnish with micro greens.
12. Recipe Serves: 10 - 8.0 oz Servings
13. For more recipes from the top chefs at Brookdale's assisted living facilities visit:
14. http://www.
15. brookdaleliving.
16. com/ultimate-chef-america.
17. aspx

water, shrimp, red onion, sweet yellow bell peppers, tomatoes, sweet red bell peppers, avocados, lemon juice, salt, cilantro, olive oil, mixed salad greens

Taken from recipeland.com/recipe/v/shrimp-cocktail-fresh-avocado-m-50621 (may not work)