Coastal Salad with Grapes and Shrimp
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Credit: Recipe courtesy of the California Table Grape Commission
The National Culinary Review, October 2015
1 lb. large pink bay shrimp
1 cup seedless California grapes, quartered
½ cup chopped celery
½ cup chopped water chestnuts
2 green onions, sliced, white and green parts separated
2 T. mayonnaise
2 T. dry sherry
¼ t. salt
¼ t. freshly ground black pepper
Few drops toasted sesame oil
Pinch dry mustard
1 T. sesame seeds
2 avocados, halved, pit removed, peeled
In medium bowl, combine shrimp, grapes, celery, water chestnuts and white parts green onion. In small bowl, combine mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp/grape mixture. Sprinkle with green parts green onion and sesame seeds. Refrigerate until ready to serve. Serve in avocado halves.
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