Chipotle Shrimp Salad with Avocado and Bacon

We're gradually trying to get back our traditional Pink Mountain Fridays around here and that calls for a simple casual dinner that will go down well after a libation or two. A shrimp salad seemed like a rather brilliant idea for a change. 

Taken from Kitchen Daily at Huffingtonpost.com, this salad was originally meant to be a sandwich but it seemed like a rather messy one to me and I'm all about making life easier especially on a Friday night. Hit the link and it'll take you to the source; however, you'll notice I made a few subtle changes as per normal. 

As instructed, I poached the shrimp in a water filled pot along with a quartered fresh lemon, coriander seeds and peppercorns then drained and chilled the little crustacians while chopping red onion and celery. Mayonnaise mixed with chipotle chile powder and fresh lime juice as well as a spoonful of mango salsa dressed the shrimp while crisp bacon and avocado waited on the sidelines until the time was right.

Served beside fresh from the oven "Spoon Rolls" that I'll be telling you about a little later on, the salad was a rather light, cool and refreshing supper for two rather week weary souls. The chipotle added a nice subtle kick to the salad and of course you can't go wrong with bacon and/or avocado either.  

Chipotle Shrimp Salad with Avocado and Bacon (from JBug’s Kitchen adapted from Kitchen Daily at Huffingtonpost.com)

1 pound peeled and deveined shrimp

4 cups water

1 whole lemon, quartered

1 teaspoon coriander seeds

1 teaspoon peppercorns

1 cup mayonnaise

1/2 teaspoon chipotle chile powder

Juice of 1 lime

1/2 teaspoon hot pepper sauce (I used Cholula)

1/3 cup mango salsa (optional)

2 stalks celery, finely chopped

1/2 red onion, finely chopped

6 slices bacon, cooked till crisp and roughly chopped

2 avocado, pitted and diced

Salt and course ground black pepper

In a medium saucepan, heat water along with lemon, coriander seeds and peppercorns until it comes to a low boil. Add shrimp and cook for 2 to 3 minutes until pink and cooked through. Drain in a colander and rinse under cold water. Discard lemon, peppercorns and coriander seeds. Chill.

Mix together mayonnaise, chile powder, lime juice, hot pepper sauce and mango salsa. Add to shrimp along with celery and onion. Cover and return to refrigerator to chill. Just before serving add bacon and avocado. Taste for seasoning and add salt and pepper as required. Serve on chilled plates. Makes 2 to 3 servings.

A year ago - Cinnamon Caramel Apple Pear Pie

Two year's ago -  Blackberry Pie Bars

 

Comments

[Lea]

Perfect for a Pink Mountain Friday! I think it would be perfect for a Wed. night, too! I love the Mango Salsa addition! Yum! I imagine the crunch of the celery and the onion, the creaminess of the avocado and the mayo sauce, the sweetness of the shrimp. Nice!

[Lea]

OH man, did I neglect to mention the bacon???????

[Lorraine]

Well, I don't know about the added bacon...he he, just kidding. Looks yummy. Just the thing for a warm summer day. Boiling the shrimp in the water with the spices and lemon sounds like a great way to add more flavor.

[June]

Lea - the mango salsa did add a nice tang and you're right about the texture. We'll kind of let the bacon speak for itself. Ha.

Lorraine - I normally roast my shrimp a la' Ina because it's so darn easy to do but thought I'd try the poached method. I think I'll go back to roasting it though. LOL