Seasoned California Avocado, Shrimp, and Romaine Salad

Ingredients

 * Seasoned California Avocado
 * 4 California Avocados
 * 1 Tbsp Fresh lemon or lime juice
 * 1 tsp Finely chopped garlic
 * 1 tsp Ground cumin
 * 1 1/5 tsp Salt
 * ½ tsp Ground coriander
 * To taste (optional) Hot pepper sauce
 * Marinated Shrimp
 * 1 ½ Tbsp Red Wine Vinegar
 * 1 ½ Tbsp Finely chopped cilantro
 * 2 Tbsp Lightly toasted, ground pumpkin seeds
 * 1 tsp Sugar
 * 1 tsp Finely chopped garlic
 * ½ tsp Salt
 * 1/3 Cups Olive oil
 * 2 Pounds Shrimp (21 - 25 count, cooked, peeled, deveined)
 * Coriander Seed Dressing
 * 1/3 Cups Seasoned Rice Vinegar
 * ¼ Cup Mirin wine (Japanese rice wine)
 * 24 tsp Coriander seeds, coarsely crushed
 * ½ Cup + 2 tablespoons Olive oil
 * As needed Cilantro sprigs
 * As needed Colored tortilla strips or chips
 * 36 Hearts of romaine leaves

Directions
METHOD

To prepare avocado, mash until creamy with bits of avocado remaining. (Do not puree.) Thoroughly blend remaining ingredients with avocado; reserve. To make Marinated Shrimp, whisk together vinegar and next 6 ingredients. Whisk in olive oil. Fold shrimp into vinaigrette; reserve. To make Coriander Seed Dressing, whisk together vinegar and next 5 ingredients; whisk in oil.

PER ORDER

Brush 3 leaves romaine with coriander dressing; fan them out across a serving plate with root ends touching. Put a #16 scoop of avocado mixture at the root end of the leaves. Arrange 4 shrimp around avocado. Garnish with cilantro sprigs and tortilla strips or chips.