Salmoriglio with Shrimp, Tomatoes, and Avocado - Edible Delmarva

Name: Salmoriglio with Shrimp, Tomatoes, and Avocado - Edible Delmarva
Ingredients: 12 ounces spot prawns or wild-caught shrimp; 2 bay leaves; 1 avocado; 2 heirloom tomatoes (such as Cherokee Purple or Paul Robeson, cut into hearty wedges); Kosher salt; Flaky salt; 2 tablespoons chopped wild bergamot or oregano leaves; 2 tablespoons chopped parsley; Zest from 1 lemon (about 2 tablespoon); Juice from 1 lemon; 1 clove garlic (finely grated on a microplane); Pinch chili powder; ⅓ cup extra virgin olive oil; ¾ teaspoon kosher salt

edibledelmarva.ediblecommunities.com

This nearly no-cook recipe features lightly poached shrimp and a deliciously lemon-y sauce just right for dining al fresco.

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Ingredients

12 ounces spot prawns or wild-caught shrimp
2 bay leaves
1 avocado
2 heirloom tomatoes (such as Cherokee Purple or Paul Robeson, cut into hearty wedges)
Kosher salt
Flaky salt
2 tablespoons chopped wild bergamot or oregano leaves
2 tablespoons chopped parsley
Zest from 1 lemon (about 2 tablespoon)
Juice from 1 lemon
1 clove garlic (finely grated on a microplane)
Pinch chili powder
⅓ cup extra virgin olive oil
¾ teaspoon kosher salt