Sauteed Shrimp Salad With Ginger-Cilantro Dressing - cooking recipe

Ingredients

1/4 cup cilantro or 1/4 cup Italian parsley, plus additional for garnish (about 1/2 bunch, stems removed)
1 clove garlic
1 tablespoon pickled ginger
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon chili oil
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 lb medium shrimp, cleaned and deveined (tails left on, about 16)
1 clove garlic, minced
1/4 cup lime juice (from about 2 or 3 limes)
salt & freshly ground black pepper
3 large tomatoes
3 avocados, pitted,peeled,and diced into 1/4 inch pieces
2 tablespoons fresh lemon juice
1 English cucumber, peeled and diced into 1/4 inch pieces

Preparation

Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
Season with salt and pepper.
Refrigerate until ready to use.
Heat olive oil in a large saute pan over high heat.
Cook shrimp 3 to 4 minutes, until just pink.
Add garlic and lime juice and cook 30 more seconds.
Season with salt and pepper.
Remove from pan and refrigerate until ready to use.
Fill a medium saucepan with water and bring to a boil.
Using a small, sharp knife, make an X on each tomato.
Fill a medium bowl with ice water.
Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
With a slotted spoon, remove tomatoes and drop into ice water.
Peel skin; cut tomatoes in half and discard seeds.
Dice into 1/4-inch pieces; set aside.
Put avocado in a medium bowl and gently toss with lemon juice.
Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
Carefully remove cutter.
Repeat on each plate, and refrigerate until ready to use.
(Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
Garnish with cilantro sprigs.