Gulf Shrimp Ragout of Mirliton and
Avocado with 3-Pepper Vinaigrette
Arnaud's Restaurant
6 Appetizer Servings

• Arnaud's Gulf Shrimp Ragout of Mirliton

  1-1/2 pounds (21-25 count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
• 3-Pepper Vinaigrette, recipe follows
• 1 large or 2 small mirlitons, peeled and cut into matchsticks, parboiled
• 2 small ripe avocados
• 2 cups spring mix or other mixed lettuces
• Red onion cut in thin rings and additional chopped peppers for garnish

Prepare the dressing at least an hour before serving to allow flavors to meld. To parboil the mirliton, place in a basket or sieve and submerge in boiling water for about 15 seconds. Remove and plunge into ice water to halt cooking. Drain, drizzle with a spoonful of dressing. Refrigerate.

To assemble, peel and devein the shrimp, leaving tails on. Toss the lettuce with just enough dressing to coat lightly. Arrange in the center of small plates and top with mirliton. Circle 4 to 6 shrimp around the edge of the lettuce and place avocado slices between the shrimp. Top with red onion rings and a scattering of peppers. Pass additional dressing at the table.

Three-Pepper Vinaigrette

• 1 egg yolk
• 1/4 cup lemon juice
• 1 cup olive oil
• 1/2 teaspoon minced shallots
• 1/4 teaspoon minced garlic
• 8 medium leaves basil, chopped
• 1/4 teaspoon coarsely ground black pepper, or to taste
• 1/4 teaspoon salt, or to taste
• 2 tablespoons each finely chopped red, green and yellow bell pepper

In a small mixing bowl, whisk together the egg yolk and 1 tablespoon of the lemon juice. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the remaining ingredients and whisk slowly to combine. Refrigerate until serving time.