Chilean Style Avocado And Shrimp Salad

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I'm posting this for zwt 4 central and south american recipes. From foods of the americas: native recipes and traditions.

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Steps

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Combine the water , bay leaf , allspice , lemon and salt in a saucepan over high heat.

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Bring to a boil , then decrease the heat to medium-low and add the shrimp.

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Cook for 7 to 10 minutes , until the shrimp are curled and pink.

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Do not overcook the shrimp , as they are significantly better if just cooked through.

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Drain the shrimp and allow to cool completely before assembling the salad.

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To prepare the sauce , rinse the anchovy fillet , pat dry with paper towels and mince.

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Combine the anchovy , parsley and mayonnaise in a bowl.

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Place a strainer over the bowl and juice the lemon over the contents.

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Add the pepper and red peppers and whisk to blend completely.

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To assemble the salad , cut the avocados in half lengthwise and remove the pits.

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With a large spoon , scoop out the avocado flesh and reserve the empty shells to present the salad.

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Distribute the cabbage among 4 salad plates.

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Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.

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Cut .

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Ingredients

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water, bay leaf, ground allspice, lemon, sea salt, shrimp, anchovy fillet, flat leaf parsley, mayonnaise, fresh ground black pepper, crushed red pepper flakes, avocados, cabbage