Products used in this recipe
This delectable dish lands on the lighter side of offerings, but it's packed with fresh, bright flavors and presents beautifully.
24 fl. oz.
Rice wine vinegar
8 fl. oz.
Lime juice, fresh
2 fl. oz.
Shrimp, 21/25, peeled, deveined
Tomatoes, large, seeded, diced
Tempura batter, prepared
32 fl. oz.
Cumin Sour Cream:
For the Lime Vinaigrette, emulsify oil, vinegar, Dijon, honey and lime juice in blender.
For the Salad, prepare the black bean and corn fiesta according to the package directions. Chill.
Melt butter in a medium pan over low heat. Butter poach the shrimp until just cooked, about 5 minutes. Drain shrimp, cool and reserve.
Combine the shrimp, black bean and corn fiesta, tomato, jalapeño and vinaigrette, toss to coat. Add cilantro and lime zest. Season with salt and pepper. Chill for two hours prior to service.
Whisk together sour cream and cumin in small bowl. Transfer to a squeeze bottle and refrigerate.
Prepare chips according to package instructions, drain and cool. Chop in food processor until coursely ground. Reserve.
Preheat fryer to 350°F. For each serving; dredge each Simplot avocado half in tempura batter and coat with chips. Transfer to fryer and cook for 2 minutes or until golden brown and crispy. Drain and place on a warm serving plate. Top with 6 oz. of salad and drizzle with 1 fl. oz. of sour cream.