Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
Add salt and pepper to dressing, cover and refrigerate over night.
When you are ready, peel the shrimp.
Peel and slice the avocado and cucumber.
Arrange the lettuce leaves and cucumber on plate.
Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.
Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large
b>shrimp in water just until shrimp turns pink. Remove from boiling water and
To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
Mix mayo, horseradish, lime juice, salt and pepper in a bowl.
Stir in whole or coarsely chopped shrimp and chill for a 1/2 hour.
Meanwhile chop the remaining ingredients.
After shrimp mixture is chilled add remaining ingredients and mix well.
Serve on a bed of Boston or Butter lettuce.
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
Toss shrimp with garlic, lime juice, cumin, sugar and 1 tbsp of
For the dressing, whisk oil, lime juice, vinegar and sugar in a small bowl until well blended. Season to taste.
Toss asparagus, salmon, shrimp, spinach, avocado, cucumber and snow peas in a large bowl. Add dressing; toss to coat.
To prepare shrimp, add all ingredients except shrimp to a small
In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Bring a saucepan of salted water to a boil. Add shrimp and cook for 2 mins or until shrimp turn pink. Remove shrimp with a slotted spoon and peel when cool enough to handle.
For the dressing, place all ingredients into a bowl. Stir to dissolve palm sugar. Add shrimp and let stand 10 mins to marinate.
Add the coconut, mint, cilantro, shallots, chili pepper, lemongrass, lime leaves and peanut oil to shrimp. Toss to combine.
To serve, place a bed of salad greens on each plate. Top with the shrimp salad and garnish with lime slices.
r>large
bowl, mix shrimp with eggs.
In a
b>shrimp with 1 tablespoon of olive oil, season with salt and pepper and
f the remoulade sauce and season with salt and pepper. Toss until
dd raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper
oil and fill a bowl with ice water. Add the shrimp to
Cut avocado lengthwise around middle. Remove pit with
a knife blade. Twist to separate halves and scoop out flesh and cut in wedges.
Drain grapefruit sections.
Add enough fresh grapefruit juice to the drained grapefruit juice to make 3 cups of liquid.
Dissolve gelatin in 1 cup of juice over low heat until completely dissolved. Add remaining 2 cups of juice, sugar and salt.
Put in refrigerator until it starts to set.
Add the grapefruit sections, shrimp, avocado and onion tops.
Put into a 6-cup mold and refrigerate. Unmold and decorate with parsley and pimento.