Jamie Oliver Shrimp with Marie Rose Sauce

1 ripe avocado
1 or 2 large handfuls of sprouted cress or alfafa
3-4 tbsp all-purpose flour
1/2 pound large shrimp, peeled and cleaned
2 tbsp olive oil
2 cloves of garlic
1 heaped teaspoon paprika


For the Marie Rose Sauce:
1/4 cup mayonnaise
2 teaspoons tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon whiskey
1 lemon
sea salt and freshly ground black pepper

Carefully cut into your avocado until you hit the pit, then run the knife around it to halve it. Gently twist the two halves and pull them apart. Carefully remove the pit and discard, then peel the skin off and discard that too. Cut the cress or alfalfa. Put a handful or two of flour into a bowl. Drop your shrimp into the bowl of flour and toss until they're completely coated. To make your sauce, put your mayo into a bowl with the ketchup, a small splash of Worcestershire sauce, and the booze. Halve the lemon and squeeze in the juice from one of the halves. Cut the remaining half into wedges for serving. Add a pinch of salt and pepper and mix well. Give it a taste and add a touch more salt, pepper, and lemon juice if you think it needs it.

Get yourself a large frying pan and place it on high heat. When the pan is hot, pour in 2 good lugs of olive oil. Bash and break up your garlic cloves with your hand and add these to the pan, immediately followed by your flour-dusted shrimp. Toss them well to coat them in the hot oil. Count to ten, then add a pinch of salt and pepper, and the paprika for flavor and color. Keep tossing your shrimp, trying to keep them in a single layer in the pan so they cook evenly, for about 3-4 minutes, until crisp and golden.

Divide your avocado halves between your plates. Divide the cress or alfalfa over the avocados an place the shrimp next to them. Drizzle a few good spoonfuls of your Marie Rose sauce over the avocados. Serve with wedges of lemon for squeezing over. Fantastic!


Serving Size: 2

Number of Servings: 1

Recipe submitted by SparkPeople user PAHOOT.