Wylie Dufresne’s Wylie Shrimp in Avocado
Pinch of salt
1 tbl Dijon mustard
2 oz. verjus *made from unripen grapes or Red Wine Vinegar
2 tsp mustard powder
6 oz. olive oil
7 oz. rock shrimp,
3 ½ Tbls raw pencil asparagus, thinly sliced
2 shiso leaves, chiffonade or Basil
1 ½ oz. olive oil
Salt/ Tobasco to taste
1 ½ tsp lime juice
TO COOK SHRIMP:
1 ½ qts. water
2 Tbls old bay seasoning
Whisk all ingredients, except oil, very well in a small mixing bowl.
Slowly drizzle in oil, whisking continuously, until emulsified.
Mix all ingredients together in a bowl.
Adjust seasoning to taste.
TO COOK SHRIMP:
Bring to a boil.
Turn off the heat and allow to steep for 10 minutes.
Strain off spices, reserving the liquid.
Bring back to a boil and blanch the shrimp for 1 ½ minutes.
Place on small oven tray and allow to cool in fridge.
Halve each avocado and remove pit.
Take one half of an avocado and scoop out the whole half from the shell.
Slice thinly lengthwise (longest length).
Measure out approximately 1.5 square feet of plastic wrap and place the avocado top down (green-side down) in the center.
Using your hand, gently fan out the avocado from the center, making the slices come apart just slightly but keeping the whole together. They will resemble window blinds!
Lightly season the inside of the avocado with salt.
Put ¼ of the shrimp mixture on top of the avocado in the center.
Then take each of the four corners of the plastic wrap and bring them together, making a bundle with the avocado in the middle.
While holding the bundle by the plastic, gently squeeze the avocado until it forms a ball around the shrimp mixture (it should look very spherical).
To remove the avocado, pierce the plastic wrap on the top of the ball, and squeeze gently so that the avocado comes out smoothly.
Repeat with each remaining half.
Place one avocado ball in center of each plate. Sprinkle with salt and drizzle vinaigrette around the plate.