Online Magazine Spring/Summer 2003 Shrimp Salad By Chef Franck Peissel of L'Avenue Bistro One 3 or 4 inch ring mold Vinaigrette 4 oz passion fruit puree 4 oz mango puree 2 T dijon mustard 5 T sherry vinegar 6 oz vegetable oil 3 oz extra virgin olive oil Sugar to taste Salt and white pepper to taste Mix both purees in a blender. Add dijon mustard and mix. Add sherry vinegar and mix and slowly add vegetable oil, olive oil and remaining seasonings to taste, continuing to mix well. Shrimp Salad 24 oz bay shrimp, cooked 4 stalks green onion, minced very fine 3 shallots, diced very fine 2 oven-roasted roma tomatoes, sliced lengthwise into batons 1 T chopped thyme 3 avocados, sliced thin lengthwise Green leaf lettuce (for garnish) 3 T basil oil Mix the shrimp with the vinaigrette and add green onions and shallots. Check seasoning. Add salt if needed. Place ring mold in the center of the plate. Add avocado slices so that the natural curve of the slices goes with the inside of the mold. Add shrimp salad into ring mold over avocado. Press down lightly and add three batons of tomatoes as a triangle within the mold. Lightly toss green lettuce in vinaigrette. Roll up the leaf like a cone and gently push into the center of the tomato triangle, into the shrimp layer. Sprinkle a few drops of the vinaigrette around the salad. Sprinkle a few drops of basil oil as well. Slowly remove ring mold. Bon Appetit!