Shrimp Tiradito with Avocado and Corn Nuts
- 12 large shrimp (16-20 count), peeled and deveined
- 1 heaping teaspoon Old Bay seasoning
- ½ cup diced celery
- ¼ cup mayonnaise
- 3 tablespoons fresh lime juice
- 2 tablespoons ají amarilo paste
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon chopped fresh cilantro (leaves and stems)
- ¼ teaspoon kosher salt
- ½ avocado, peeled and thinly sliced
- ¼ cup thinly sliced red onion
- ½ cup corn nuts
- 1 tablespoon extra-virgin olive oil
- 12 6-inch wooden or metal skewers
Instructions:
› Bring a large pot of water to a boil over high heat. Line a large plate with paper towels. Thread each shrimp lengthwise onto a skewer to keep it straight.
› Stir the Old Bay seasoning into the boiling water. Add the shrimp and boil until they just turn pink, about 1 minute. Use tongs to transfer the shrimp to the paper towels to drain. (The shrimp can be refrigerated in an airtight container for up to 24 hours. Let come to room temperature before proceeding.)
› Put the celery, mayonnaise, lime juice, ají amarilo paste, ginger, cilantro, and salt in a small bowl and whisk together until smooth. Refrigerate until cold, about 20 minutes.
› To serve, remove the skewers and arrange 3 shrimp on each of four small plates. Spoon the sauce over them, and garnish with avocado slice, red onion, corn nuts, and drizzle of extra-virgin olive oil.