Fresh gulf shrimp salad with avocado

1/2 cup of extra-virgin olive oil

1 tablespoon fennel seeds

1 tablespoon black peppercorns

1 pound large shrimp

salt

1/2 cup plus 2 tablespoons mayonnaise or more if needed

2 anchovy fillets, minced (optional)

2 tablespoons capers, drained and chopped

1 glove garlic minced

2 tablespoons fresh lemon juice

2 celery ribs, slaiced crosswise 1/4 thick

1 small red onion, finely diced

1/3 cup pitted oil-cured black olives, chopped

4 hass avocados, halved and pitted

Pea shoots or alfalfa sprouts for garnish (optional)

1.  In a meduim sauce pan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat. Cook for about 10 minutes add cleaned shrimp to pan and cook for about another 4 minutes until shrimp is pink.  Do not over cook. Transfer to plate and scrape off fennel and peppercorns.   Strain and reserve the oil. 

Meanwhile in a large bowl blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice.  stir the celery, garlic and olives into the dressing.  Fold shrimp into the dressing.  Season with salt.

Set 2 avocado halves on each of 4 plates, skin side down.  Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining fresh lemon juice.  Spoon about 1/2 cup of shrimp salad into avocado.  Top with pea shoots or alfalfa sprouts.

The best way to have a great shrimp recipe is to start out with great shrimp.  To order fresh shrimp online go to www.texshrimp.com or call 956-241-1733