Spicy Boiled Shrimp With Creamy Buttermilk Avocado Sauce

Ingredients:

• 2 pounds peeled and deveined large cooked shrimp with tails (26/30 count) 
• 2 lemons 
• 4 teaspoons hot sauce 
• 2 teaspoons Creole seasoning
• 1 (5-oz.) package mixed baby greens, thoroughly washed

Preparation:

• Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.
• Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.
• Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. 
• Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk Avocado Sauce.
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• Creamy Buttermilk Avocado Sauce

• Ingredients:

  • 1 cup buttermilk 
  • 1 ripe avocado, chopped 
  • 2 tablespoons chopped fresh parsley
  • 2 finely chopped green onions 
  • 2 tablespoons fresh lemon juice 
  • Kosher salt and freshly ground pepper to taste

  Preparation:

  • Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. 
  • Season with kosher salt and freshly ground pepper to taste. 
  • Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.

**Prep: 25 min., Cook: 5 min., Chill: 1 hr. Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.**