Serves 4
Light, beautiful, and classic, this appetizer has always been at the top of the list of my summer repertoire. The creaminess of the avocado, the silkiness of the colorful sauce, and the freshly caught and lightly cooked shrimp, all contribute to the pleasurable experience of enjoying this easy to make dish.
1 pound shrimp
4 shrimp with heads (for garnish)
Salt and pepper
½ cup mayonnaise
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon brandy (optional)
2 avocados
4 curly parsley sprigs
1. Wash the shrimp under cold running water. Peel and discard the peels.
2. Make a cut along the back of the shrimp to discard the veins by pulling them out with the tip of a knife. Wash again.
3. Bring a pan of water with salt to a boil over medium heat. Add the shrimp (including the whole ones), turn the heat to medium low, and simmer for 3 minutes or until they turn pink. Transfer to a bowl to cool.
4. In the meantime, make the sauce by combining mayonnaise and ketchup in a bowl. Stir, add the Worcestershire sauce (and brandy if using it) and reserve. Season with salt and pepper.
5. Peel the avocados, discard the seeds, and cut the pulp in dices.
6. Put ½ avocado in each martini glass—you can use any other serving dish or glass—cover with Golf sauce, and hang the cooked shrimp on the rim of the glass.
7. Garnish with a whole shrimp and a sprig of curly parsley.
The dressing in this seafood cocktail is called “Golf” sauce, and it’s also ideal to serve with fish fritters, calamari, avocado salad, or even on a hamburger, or accompanying some French fries.