Ingredients
For the salad:
10 shrimps, cleaned, heads removed
5 limes, the juice
3 lemons, the juice
2 oranges, the juice
1 red onion, sliced
1 avocado, chopped into pieces
2 large tomatoes, chopped into pieces
Parsley, coarsely chopped, for the garnish
For the dressing:
1/3 cup olive oil
3 tbsp Fig Balsamic Cream Papadim’s
Salt, to taste
Preparation
- Put the shrimps in a large pot of rolling boiling water and boil them for one minute.
- Remove quickly with a slotted spoon and add them in a bowl with ice-cold water; drain the shrimps as soon as they have cooled down.
- Put the shrimps in a different bowl and add the juices from all the citrus fruits.
- Allow the shrimps to marinate for 2 hours.
- After 2 hours, add the onion and leave for another two hours.
- Drain the shrimps in a colander; keep the onions from the marinade and transfer them to a big bowl.
- Add the tomatoes and the avocado and leave aside.
For the dressing:
- In a shaker, add the olive oil, Fig Balsamic Cream and the salt; shake well to combine the ingredients.
- Pour the Fig Balsamic Dressing over the salad, mix well, garnish with the parsley and serve.
