- Place raw shrimp in a pot and cover with cold water.
- Add onion, bay leaves and salt. Slowly bring to a boil.
- When it starts to boil, remove from heat. Let shrimp cook for 5 minutes.
- Drain and place in an ice bath to prevent further cooking. Cool in ice water.
- Put all the vinaigrette ingredients in the blender. Blend until smooth and creamy. Season to taste.
- Shell shrimp. Place in a large bowl. Add peaches and avocado slices, green onions, French shallots, and chopped basil. Add half of dressing. Stir gently.
- Place the Boston lettuce leaves in the bottom of a salad bowl. Add shrimp, peach and avocado salad on top. Serve with remaining dressing.
- Serve and enjoy!
Chef’s secret
- The key to perfectly cooked shrimp is a short, court-bouillon. This method infuses shrimp with a delicate flavour while preserving their crisp texture.
- For an even more flavourful dressing, let sit in the refrigerator for an hour before using. The flavours will have time to blend and intensify.
- Choose ripe but firm peaches. They will bring a natural sweetness to the salad without falling apart.
- For an aesthetic touch, serve the salad in individual bowls, layering the ingredients for an eye-catching effect.
Discover an explosion of summer flavours with our shrimp, peach and avocado salad, topped with fresh basil. Perfect for hot summer days, this recipe combines sweet Argentinian shrimp, juicy, fresh peaches and creamy avocados. It’s enhanced with a peach and ginger dressing for a sweet and spicy touch. Every bite is a celebration of texture and flavour, reminiscent of outdoor meals with friends on long summer evenings. In just 20 minutes, take your guests on a sunny culinary journey where they can savour a perfect blend of delicious ingredients.