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Spiced Shrimp with Tomato Salsa and Avocado Dip
© John Kernick

Spiced Shrimp with Tomato Salsa and Avocado Dip

  • TOTAL TIME: 40 MIN plus 2 hr macerating
  • SERVINGS: 10

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy herb dip and a chunky jalapeño-dotted salsa.

tomato salsa

  1. 2 cups yellow cherry tomatoes, halved
  2. 1/3 cup finely diced onion
  3. 1/3 cup finely diced peeled jicama
  4. 1/4 cup finely chopped cilantro
  5. 1 jalapeño—seeded and minced
  6. 2 tablespoons fresh lime juice
  7. 1 large garlic clove, minced
  8. 1/4 teaspoon cumin seeds
  9. Kosher salt

avocado dip

  1. 2 Hass avocados—pitted and peeled
  2. 1/2 cup lightly packed cilantro leaves
  3. 6 large basil leaves
  4. 2 1/2 tablespoons fresh lime juice
  5. Kosher salt


  1. 2 pounds shrimp, shelled and deveined
  2. 3/4 teaspoon ground fennel seeds
  3. 3/4 teaspoon ground mustard seeds
  4. 1/2 teaspoon crushed red pepper
  5. 3 tablespoons vegetable oil
  6. Kosher salt
  1. MAKE THE SALSA In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.
  2. MAKE THE DIP In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.
  3. PREPARE THE SHRIMP In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
  4. In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.

Suggested Pairing

White peach-scented Sauvignon Blanc.



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