Shrimp

Prepared & Presented By: ‎Norm King‎
INGREDIENTS:
SERVES 4
LEVEL OF DIFFICULTY 3
Raw shrimp/prawns, 1 lb/450 g, peeled or unpeeled. If peeling is necessary, it is easier to accomplish AFTER cooking.
Celery, I use the pale, inner stalks, 6 oz/175 g, fine diced–large enough to provide texture, small enough to not be plainly visible to the naked eye.
Sweet red bell pepper, 1 oz/30 g, chopped fine just like the celery.
Onion, 1 oz.30 g, chopped very fine.
Kosher salt, a pinch.
White pepper, a tiny pinch.
Mayonnaise, approximately 3 oz/90 g.
Garlic powder, a pinch.

Avocado, 1 each.
Lemon juice, a few drops.
Parsley, chopped, as needed.

Celery hearts, as explained HERE, 4 each.

Optional accouterments:

Balsamic syrup or molasses vinegar to drizzle.
Catalina dressing to drizzle.
Shellfish aioli to drizzle. Link: http://sousvideresources.com/2019/08/17/sous-vide-shrimpprawn-salad-with-avocado-and-grilled-celery-heart/