Poached Shrimp with Avocado and Lettuce Leaves

(Serves 6)

Depending on the size of the shrimp, they will take 2-3 minutes to cook.

• 1 large tomato, cored and cut into 1” slices
• 2 Tbsp. olive oil
• 1 shallot, cut in half 
• 2 cloves garlic, peeled
• 1 cup olive oil
• Juice of 3 limes, about 1/2 cup
• 1/2 cup fresh cilantro
• 2 Tbsp. cumin seeds, toasted or ground  (1 Tbsp. for the dressing and 1 Tbsp. for the shrimp)
• 2 tablespoons coriander, toasted or ground (1 Tbsp. for the dressing and 1 Tbsp. for the shrimp )
• 1-2 tsp. salt 
• 2 bay leaves
• About 30 shrimp, peeled and deveined 
• 1 whole lemon, sliced
• 2 heads lettuce (romaine is the best, but any will do)
• 3 avocados 
• 24 corn chips 

For the vinaigrette:

Heat a grill to medium heat. Brush all the tomato slices and shallots with oil, salt and pepper. Place on the grill and cook 3 minutes or so until charred. Put the tomatoes and shallots in a food processor and blend with the raw garlic. Add 1/2 cup olive oil and lime juice, cilantro, cumin and coriander and blend until smooth. Add salt to taste.

Have a bowl of ice water ready to plunge the shrimp into.

Heat a pot with 5 inches of water. Add bay leaf, coriander, cumin and 1 Tbsp. salt and sliced lemon. Bring to a simmer and drop the shrimp in. As soon as they turn pink, plunge into the cold water to stop the cooking.

Assemble on a large tray with lettuce leaves, and avocado slices and drizzle the dressing. Sprinkle the chips around the edges.