Saffron Rock Shrimp Stuffed Avocado

Saffron Rock Shrimp Stuffed Avocado

From: Executive chef Nash Cognetti, Tra Vigne, St. Helena, CA. Yield: 12 servings.

8 oz. citronette (recipe follows)

sherried rock shrimp (recipe follows)

24 blood orange segement

4 cups arugula

6 large fresh Hass Avocados, peeled, seeded, cut in half*

Citronette (yields 4 cups):

5 meyer lemons, zest and juice

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TAGS: Food & Drink