Sweet Onion, Shrimp and Avocado Salad

From the author, Heidi Allison: "This refreshing (and healthy) salad makes a great summer party appetizer when served in chilled margarita glasses. Pair with grilled salmon and a chilled Riesling wine."

Ingredients

• 1/2 corn tortilla
• 1/2 cup canola oil
• 1 large sweet onion
• 2 large Hass avocado
• 2 tablespoons organic lemon juice, freshly squeezed
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 2 tablespoons organic green onion (green part only), cut into 1/8-inch slices plus more for garnish
• 1 Serrano chile, halved, seeded and cut crosswise in 1/8-inch strips
• 1/2 organic lime
• 1/2 head organic iceberg lettuce, cut in 1/4-inch-thick slices
• 1 pound Mexican white shrimp, cooked and peeled
• Kosher salt and freshly black pepper to taste

Directions

1. Cut the tortilla in half and stack the 2 pieces on top of each other. Cut into thin strips.
2. Fry the strips in canola oil on medium heat until crisp. Remove from pan and drain on a paper towel. Set aside.
3. Cut onion in quarters lengthwise, then cut crosswise into thirds. Soak the onion in a bowl of cold water for 10 minutes.
4. Cut the avocado in half and remove the pit. With a spoon, scoop out the flesh in one piece and make 7 lengthwise cuts, then 7 crosswise cuts (this is an easy way to dice an avocado).
5. In a large bowl, whisk together the lemon juice, olive oil, salt, green onion and chile.
6. Drain the onions and dry with a paper towel. Add the onions to the dressing and stir to coat.
7. Place the shredded lettuce on a platter in a broad layer.
8. Remove the onions with a slotted spoon and drain over the bowl to catch any excess dressing. Arrange the onions on the outside perimeter of the lettuce.
9. Place the avocados in the remaining dressing and mix to coat. Remove and mound on top of the lettuce, centering so that the sweet onion is showing around the edges.
10. Place the shrimp on top of the avocado and squeeze the lime juice over the shrimp.
11. Garnish with green onion and season with a pinch of kosher salt and freshly ground black pepper to taste.
12. Top the shrimp with the fried tortilla strips and serve immediately.