(adapted from Favourite Recipes from Books for Cooks, Volume 1, 2 & 3 - a very special bookstore that you must try and visit on your next trip to London)
For Shrimp and Marinade:
24 lg. domestic wild shrimp, peeled
1-in. piece fresh ginger, peeled
Juice and grated zest of one lime
A handful of fresh cilantro leaves
1 clove garlic
1 fresh red chili, seeded
1/2 tsp. salt
1 Tbsp. olive oil
For Salsa:
Two avocado, finely chopped
1/2 red onion, finely chopped
1 handful fresh cilantro leaves, finely chopped, plus more sprigs for garnish
Juice of 1 lime
1 Tbsp. olive oil
Salt and freshly ground black pepper, to taste
4 ready-cooked pappadams, if available, or corn tortilla chips
Lime wedges, for garnish
Boil shrimp is salted water for 3-5 minutes until cooked. Drain and immediately chill. Put ginger, lime juice and zest, cilantro, garlic, chili, salt, and oil in a food processor and pulse until blended. Peel shrimp and combine with mixture, stirring gently to coat each shrimp well. Cover and refrigerate 1 hour.
To make salsa, combine avocado, onion, cilantro, lime juice, and oil. Add salt and pepper to taste.
To serve, pile shrimp in pappadam, a spicy, crispy Indian cracker available in the international section of grocery stores, or on a plate with a few corn tortilla chips. Spoon a generous helping of salsa on top of shrimp and garnish with lime wedges and cilantro sprigs. Serve immediately.
THINK AHEAD: You can marinade the shrimp up to 2 hours in advance. You can also make the marinade itself a day in advance and keep covered and chilled.
