Salad with Marinated Shrimps, Avocado, Tomatoes and Fig Balsamic Dressing – Kalamata Papadimitriou

Salad with Marinated Shrimps, Avocado, Tomatoes and Fig Balsamic Dressing

TV Show: -
Recipy: Dimitris Skarmoutsos, Chef
Balsamic Cream Fig

TIME: 250min


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 Kalamata Papadimitriou
Salt, to taste 

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.


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