Bora Bora Salad with Tiger Shrimp
Salads • European
Description
A classic favorite from a popular café, this recipe (along with the salad's name) was created by a renowned chef a long time ago and has since been copied countless times, becoming a staple. Going back to its roots, this simple recipe brings together everything we love — avocado, shrimp, fresh cucumbers, and a basic vinaigrette made with oil and vinegar. And the perfectly balanced flavor has kept patrons coming back for more for over ten years.
Ingredients
- Red Wine Vinegar 0 fl oz
- Tiger shrimp in brine 10 oz
- Olive Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Scallions 1 bunch
- Cucumbers 20 oz
- Avocado 2 pieces
- Ocean salt to taste
Step-by-Step Guide
Step 1
Peel the shrimp, remove the head, and leave the tail on.
Step 2
Slice in half lengthwise and remove the intestinal vein.
Step 3
Season the shrimp with salt and pepper, and grill them on a hot grill or grill pan with vegetable oil until cooked through. Then, drain on paper towels to remove excess oil.
Step 4
Peel the cucumbers, cut them in half, remove the seeds and core, and then slice into large pieces.
Step 5
Cut the avocado in half, remove the pit, and peel off the skin. Dice it into pieces the same size as the cucumbers.
Step 6
Slice the onion into rings.
Step 7
Combine all the ingredients and dress with olive oil mixed with vinegar and sea salt.
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