Shrimp and Avocado with Marie Rose Sauce (Recipe by Jamie Oliver, Jamie’s Revolution pg. 31)
1 ripe avocado
1 large handful of watercress or alfalfa
1/2 pound large shrimp, peeled and cleaned
2 cloves of garlic
1 teaspoon paprika
For Marie Rose sauce:
1/4 cup mayonnaise
2 teaspoons tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon whiskey (I used Maker’s Mark)
salt and pepper
Cut avocado in half, pit and scoop out of skin
Put a handful of flour into a bowl. Add shrimp and coat.
Make your sauce by adding in a bowl; mayonnaise, ketchup, Worcestershire sauce, and whiskey. Squeeze juice of half the lemon in. Sprinkle in salt and pepper. Stir everything together.
Heat up a large pan on high. Add a good amount of oil.
Bash the garlic with your hand or the edge of the knife and add to the pan.
Drop in your shrimp. I also reduce heat at this point to medium-high.
Cook for a few minutes. Sprinkle with salt and pepper and a dash of paprika.
Flip shrimp. Do not crowd the shrimp. It should cook in one layer in the pan.
When the shrimp have turned pink and have curled up, they’re done.
Dish them on a plate, add a handful of alfalfa or watercress, your avocado half, and a wedge of the remaining lemon half and drizzle everything with a bit of olive oil. If you want to spice it up, add a sprinkle of paprika.