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Marinated Shrimp Salad


  • 4 cups water
  • 1 tablespoon salt
  • 1 pound raw shrimp, shelled, de-veined
  • 1 cup vegetable oil
  • 1/3 cup lime juice
  • 2 tablespoons minced parsley
  • 1/2 teaspoon salt
  • 4 scallions (with tops), thinly sliced
  • 2 medium tomatoes, seeded and chopped
  • 2 cloves garlic, chopped
  • 8 to 10 drops aromatic bitters
  • Dash of crushed red pepper
  • 1 avocado, peeled and chopped
  • Lettuce leaves
  • Lime wedges


  1. Heat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 minutes; drain.
  2. Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp.
  3. Cover and refrigerate at least 6 hours.
  4. Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon.
  5. Garnish with lime wedges.
  6. Serve with remaining marinade if desired.

Yields 4 servings.


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