- 12 large Tiger shrimp, peeled and deveined
- 3 ears sweet corn, cleaned, cut and roasted
- 3 Chilean Hass avocados
- 1 head romaine lettuce, cleaned, cut into 1-inch lengths
- 6 white button mushrooms, cleaned and sliced into large pieces
- 1 large red onion sliced 1/4 inch thick
- 3 Roma tomatoes, seeded and diced
- 1 tablespoon light olive oil
- Salt and pepper to taste
- 1 clove garlic, minced
- 1 pinch paprika
- Any brand Italian or lemon vinaigrette
- In a large mixing bowl combine roasted corn, sliced white mushrooms, grilled red onions, diced tomatoes and romaine.
- Cut avocados in half, remove all usable flesh from avocados, and puree into a fine mousse. Season with salt and pepper and pinch of paprika. Chill avocado mousse in air tight container.
- Have four large plates chilled and ready. Heat a medium-large saute pan over medium-high heat, season shrimp and saute clove of minced garlic in 1 tablespoon of oil. Toss the shrimp a few times in the saute pan and set aside.
- Add the vinaigrette to the salad and vegetables. Toss the salad to ensure the vinaigrette has coated the salad evenly.
- Make a high and even mound of salad in the center of each plate.
- Using a spoon, place three even dollops of the avocado mousse around the plate. Place a shrimp standing on top of each avocado dollop. Place tails of the shrimp to point outwards.
- Drizzle residual sauce in the saute pan around the plate.