Chilled Chilean Shrimp and Avocado Salad with Lime and Cilantro

Bring a large pot of well-salted water to a boil, then drop in the shrimp and cook for 90 seconds to 2 minutes, just until they curl and turn opaque.

Serves 4

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 red onion, very thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/3 cup lime juice (about 3 limes)
• 3 tablespoons extra virgin olive oil
• 1 head butter lettuce, leaves separated
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 green chili, finely chopped
• 1 tablespoon mayonnaise

Instructions

1. Bring a large pot of well-salted water to a boil, then drop in the shrimp and cook for 90 seconds to 2 minutes, just until they curl and turn opaque.
2. Drain the shrimp immediately and spread them on a tray in the refrigerator to chill completely, about 20 minutes. Do not shock them in ice water, which washes away flavor.
3. Soak the sliced red onion in cold water for 10 minutes to take off its raw bite, then drain and pat dry.
4. Whisk the lime juice, olive oil, mayonnaise, salt, pepper and green chili in a large bowl until the dressing is glossy and slightly thickened.
5. Cut the chilled shrimp in half lengthwise and fold them into the dressing along with the drained onion.
6. Let the shrimp marinate for 10 minutes in the refrigerator, no longer, or the lime will begin to toughen them.
7. Fold in the diced avocado and most of the cilantro with a light hand, keeping the avocado in distinct pieces.
8. Line a platter with butter lettuce leaves, spoon the salad over the top, and finish with the remaining cilantro.
9. Serve cold, straight from the refrigerator, with crusty bread to catch the dressing.
10. Chile's long coastline has made cold seafood salads a summer staple, and this one sits close to the country's beloved palta reina in spirit, if not in form. The trick is restraint with the lime: enough to season and brighten, not so much or so long that it cures the shrimp into ceviche. Chilean cooks tend to add a spoonful of mayonnaise to dressings like this one, which sounds unlikely until you taste how it binds the lime and oil into something that clings to every piece.

Nutrition (estimated, per serving)

• Calories: 430 kcal
• Protein: 37g
• Fat: 27g
• Carbohydrates: 12g
• Fiber: 7g
• Sugar: 3g
• Sodium: 890mg