Shrimp and Avocado Salad 23

Method

1. In a small bowl, blend together 1 teaspoon of sea salt and the white cooking wine until the salt melts into the wine. Place the shrimp into the bowl and allow to brine for several hours.
2. In the meantime, heat a small sauté pan to medium heat and toast the hazelnuts until they begin to release their aroma. Set hazelnuts aside and allow to cool. Place a large salad bowl in the refrigerator and allow to chill.
3. Toast quinoa in medium sauté pan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sounds, 5 to 7 minutes. Stir in water and ½ teaspoon salt and bring to simmer. Cover, reduce heat to low, and simmer gently until most of water has been absorbed and quinoa is nearly tender, about 15 minutes. Spread quinoa onto rimmed baking sheet and let cool for 20 minutes, transfer to a medium bowl.
4. Place butter and reserved shells into a medium sauté pan and heat to medium, stirring to release the flavors from the shells. Once the shells are orange/opaque, remove them from the butter and stir in the garlic. Add the shrimp and cook until all white the way through. Set cooked shrimp aside.
5. In a small bowl, combine the champagne vinegar and olive oil together with a pinch of salt and pepper to make a vinegarette. In the large, chilled bowl, combine the arugula, goat cheese, hazelnuts and quinoa. Drizzle the vinegarette over the top and toss together until coated with the vinegarette.
6. Plate the salad, place the shrimp and avocados over the top and serve.

Notes

• For the fullest flavors and best health, use as many organic ingredients as you can get.
•  If available, use shrimp or prawns caught in the Gulf of California/Sea of Cortez.

Tom Mehren/May 2023