Divine Shrimp Salad Avocado Toast - Edible Delmarva

Name: Divine Shrimp Salad Avocado Toast - Edible Delmarva
Ingredients: 2 fresh or dried bay leaves; 4 strips lemon peel; 7 parsley stems; 1 teaspoon black peppercorns; 1½ teaspoons kosher salt (divided); 1½ pounds U-20 shrimp; 1 packed cup dill fronds (chopped); ½ small red onion (thinly sliced); 3 tablespoons extra-virgin olive oil; 1½ teaspoons fish sauce; Finely grated zest from 1 large lemon; 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from about ½ large lemon); 1 pinch ground cayenne; 4 slices sourdough (toasted); 1 large avocado (pitted and sliced)

edibledelmarva.ediblecommunities.com

Plump shrimp simply poached with aromatics and topped with a zesty sauce, served on toast with sliced avocado - truly divine!

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Cooking tools:

Cheesecloth
Butcher's twine
Microplane
Colander
Tongs
Slotted spoon
Whisk
Toaster
Saucepan
Stove
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup

Ingredients

2 fresh or dried bay leaves
4 strips lemon peel
7 parsley stems
1 teaspoon black peppercorns
1½ teaspoons kosher salt (divided)
1½ pounds U-20 shrimp
1 packed cup dill fronds (chopped)
½ small red onion (thinly sliced)
3 tablespoons extra-virgin olive oil
1½ teaspoons fish sauce
Finely grated zest from 1 large lemon
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from about ½ large lemon)
1 pinch ground cayenne
4 slices sourdough (toasted)
1 large avocado (pitted and sliced)