Charlie Palmer Recipes

Ingredients

6 each	very large ripe tomatoes
1 each	avocado
1 t	fresh lime juice
1 LB	shrimp, cooked, peeled and deveined (20-30)
1 T	minced sushi ginger (pickled)
1 C	fine quality mayonnaise
1 T	minced fresh chives
to taste	course salt and freshly ground black pepper
6-12 each	large lettuce leaves, washed and dried (optional)
------	for Avocado Salsa (optional)
1 C	diced avocado
1 each	garlic clove, minced
1 T	diced red onion
1 T	diced tomato
1 T	fresh lime juice
1 T	fresh cilantro, chopped
to taste	course salt and freshly ground black pepper

Method

1. Place about 4 layers of paper towels on a wire rack large enough to hold the tomatoes. Cut the top quarter from each tomato. Scoop out the seeds and pulp and place the tomatoes cut side down on the rack to drain for 15 minutes. (You can,if you desire, peel the tomatoes, but peeled tomatoes are quite fragile and cannot be handled too much.)

2. Cut the avocado in half, remove the pit, and, using a spoon, scoop out the flesh onto a plate. Sprinkle the lime juice over the top and using a fork, mash the avocado to a very smooth consistency.

3. Place the shrimp in a medium bowl. Add the avocado and ginger and stir to blend. Stir in the mayonnaise and chives. Season to taste with salt and pepper.

4. Turn the tomatoes upright and wipe them dry. Generously fill each cavity with the shrimp salad. If desired, place each tomato on a lettuce leaf or two, garnish with the salsa and serve. (To keep it from discoloring sprinkle a little extra lime juice over the salsa before refrigerating.)

Avocado Salsa
Combine the avocado, garlic, onion, tomato, lime juice, and cilantro in a small bowl. Season to taste with salt and pepper. Gently toss to just combine. Use immediately or cover and refrigerate for up to 8 hours.