BOILED SHRIMP WITH CREAMY BUTTERMILK AVOCADO SAUCE

Boiled Shrimp with Creamy Buttermilk Avocado Sauce image

Provided by Angela Gray @angiemath

Categories Salads

Number Of Ingredients 13

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2 pound(s) shrimp peeled and deveined large cooked with tails 26/30
2 - lemons
2 teaspoon(s) creole seasoning
1 package(s) mixed baby greens, thoroughly washed
4 teaspoon(s) hot sauce (optional)
CREAMY BUTTERMILK-AVOCADO SAUCE
1 cup(s) buttermilk
1 - avocado, chopped
2 tablespoon(s) fresh parsley, chopped
2 - green onions, finely chopped
2 tablespoon(s) lemon juice
- salt to taste
- pepper to taste

Steps:

Bring 2 quarts of water to boil. Add shrimp and cook 3 to 4 min. or until they just turn pink . If using frozen shrimp, just thaw under warm water and boil about 30 sec. ( I use the frozen, pre cooked shrimp).
Drain shrimp and run under cool running water. Place in a small bowl.
Fill a medium bowl with ice. Place small bowl of shrimp on the ice. cover and chill 1 hr. to 24 hrs.
Squeeze lemon juice over shrimp, watch seeds ! Drizzle with hot sauce if using, add Creole seasoning (I use Emiril's ) toss to coat. Serve on a bed of mixed greens and the Creamy Buttermilk-Avocado Sauce.
THE SAUCE
In a food processor or blender Process avocado, parsley, onion and lemon juice 30 seconds or till smooth.
Season to taste with salt and pepper.
Serve with shrimp
You may store this with plastic wrap on top (make sure wrap is touching surface to prevent discoloration) in the refrigerator for up to two days.