Zarela’s Ensalada de Camarón (Shrimp Salad)

         Makes 4 - 6 servings as first course
 
         6 cups fish stock or water

         1 small white onion, unpeeled (use bulb or spring onions or a red onions that is new and shiny)

         2 garlic cloves, unpeeled

         3 bay leaves

         10-12 black peppercorns

         1 1/2 teaspoons salt, or to taste

         1 pound medium shrimp (sold as 16 – 20 count) shelled, deveined and split in half lengthwise

         Juice of 1 lime

         3 tablespoons olive oil

         Freshly ground black pepper

         1 fresh white bulb onion (see above) or 1 medium-small red onion, sliced into thin half moons

         3 jalapeño chiles, seeded if desired (to mitigate the heat –- I don’t bother) and finely julienned

         1 ripe Mexican-type avocado, finely diced

         leaves from 10 cilantro sprigs

         Place the fish stock or water, onion, garlic, bay leaves, peppercorns and 1 teaspoon salt in a medium-sized saucepan or small stockpot.  Bring to a boil over high heat; cook uncovered, for 10 minutes to infuse the flavors.

         Add shrimp and cook, uncovered, for seconds or until the shrimp turn pink.
 
         Quickly cool by emptying into a colander set under cold running water.  Drain thoroughly.

         In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about 1/2 teaspoon more salt. Place the shrimp in a large bowl with the bulb onion, chiles, avocado, and cilantro.  Pour the lime-juice dressing over the salad ingredients and toss to distribute evenly.  Taste for seasoning and add a little more salt and pepper if desired.  Serve at once. 

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