Avocado And Shrimp Salad With Chili Lime Mayo - cooking recipe

Ingredients

3/4 cup stale breadcrumbs
2 tbsp finely grated Parmesan cheese
1 tsp finely grated lime peel
12 None jumbo shrimp, peeled and deveined, with tails intact
2 tbsp flour
1 None egg, lightly beaten
None None Vegetable oil, for shallow-frying
2 cups baby spinach leaves
3 medium avocados, pitted, peeled and thickly sliced
1 None fresh long red chili pepper, finely chopped
None None FOR THE CHILI LIME MAYONNAISE
1/2 cup mayonnaise
1 None fresh small red Thai chili pepper, finely chopped
1 tbsp lime juice

Preparation

Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.