Shrimp Delight A New Flavor Partner To This Delicacy From The Sea Is Raspberries

In this recipe, classic shrimp and avocado salad has a new flavor partner: raspberries. This raspberry dressing can be served over almost any salad or as a topping for fish, chicken or a fruit plate.

Raspberry Shrimp Salad

Recipe from Driscoll Strawberry Associates

1 cup diced, cleaned, cooked tiny shrimp

1/4 cup finely chopped mango

1-3/4 tablespoons finely chopped celery

1-1/4 tablespoons finely chopped red onion

Salt and freshly ground pepper

6 ounces raspberries (set aside 1/3 cup for dressing)

2 ripe avocados, halved, seed removed

Raspberry dressing (see recipe below)

Prepare raspberry dressing; set aside.

In medium mixing bowl, combine shrimp, mango, celery and onion. Season to taste with salt and pepper. Toss with 1 tablespoon raspberry dressing. Gently fold in the raspberries.

Center each avocado half on a chilled salad plate. Divide raspberry shrimp mixture among avocado halves, filling to overflowing. Serve extra dressing on the side.

Yield: 4 servings.

Raspberry Dressing

1/3 cup reserved raspberries

1 tablespoon balsamic vinegar

1-1/2 teaspoons honey

1-1/4 teaspoons Dijon-style mustard

1/4 cup olive oil (see note)

Salt and freshly ground pepper, to taste

In blender or food processor, combine raspberries, vinegar, honey and mustard; blend until smooth. Gradually blend in oil until smooth. Season to taste. Refrigerate any remaining dressing.

Note: Extra-virgin olive oil is too strongly flavored for this use.