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Spicy 'Yum' Shrimp with Avocado

Submitted by: Paporn Ruangsooksri

Easy and quick to make, this recipe aspires to bring in the exciting flavor of 'Yum', Thai-style salad with lots of fragrant aromatic herbs, as a spicy twist to shrimp and avocado salad. This dish can be made in advance and serve cold (though I recommend the warm shrimp over chilled avocado for contrast).

Prep Time: Prepping 10-15 minuites
Cooking/Assembling 15-30 minutes
Serving Size: 2

Ingredients

8-10 medium-size Shrimps, peeled and deveined
1/4 cup of Extra virgin olive oil
1/4 cup of Lime juice
2 tablespoons Light soy sauce (note: feeling a bit daring? use fish sauce, for a more authentic taste).
2-3 pinches of paprika
1/2 teaspoons Thai red chilli powder (adjust to your level of heat preference)
6 Kaffir lime leaves, fold in half length-wise and cut into thin strips with kitchen sheer
1 stalk Lemongrass, peel of the outer leaf, cut into small pieces
1 teaspoon Adagio spearmint tea
1 Large shallot, finely chopped
2-3 Cilantro stalks, chopped
1 Green onion, chopped
1 tablespoon Cream of Rice (or ground jasmine rice)
1 Avocado, chilled

Directions
1. In a mixing bowl, whisk together the olive oil, light soy sauce, lime juice, paprika, red chilli powder. Add Kaffir lime leaves, lemongrass, spearmint tea, shallot, cilantro stalk, green onion. Stir to mix well and leave to rest on the side. Taste and season to liking. At this point you will not taste much of the herb flavors yet, only the flavor of the seasoning.

2. On a hot grill, grill the shrimp until lightly charred (1-2 minutes). Immediately add the just-off-the-grill shrimps to the mixture in 1. and toss well.

3. In a small pan, begins roasting the cream of rice on medium heat. Stirring continously to prevent burning. When a wisp of white smoke starts to come out, turn off the heat, but continue to stir until the rice becomes golden brown. Depending on the pan used, this might take somewhere from 1-2 minutes to 4 minutes. If the pan seems to lose heat very quick after the heat is off, put it back on the heat again and turn it off once the rice continues to brown. Again, promptly add most of the freshly roasted rice (leave some on the side for garnish) to the mix. The heat from the shrimps and the rice will warm up the oil and help releasing the flavors from all the herbs added earlier.

4. Prepare the avocado by cutting it in half and remove the seed. Squeeze some lime juice on the avocado meat to prevent browning. Use pairing knife to cut the meat into strips (still attached to the shell) length-wise before scooping it out with a spoon. Arrange on plate.

5. Spoon the shrimps and the herb mixture onto the avocado. Sprinkle with paprika and roasted rice on top and garnish with cilantro leaves.