Shrimp and Fries Salad
3 tablespoons olive oil
2 tablespoons mayonaise
1 tablespoon vinegar
2 teaspoons garlic minced
1 teaspoon salt
1 pound shrimp, peeled and deveined (tails on or off)
1 tablespoon avocado oil
1 teaspoon paprika
1 teaspoon garlic
Kosher salt and freshly ground black pepper, to taste
4 russet potatoes or sweet potatoes (2 pounds)
2 pcs lettuces
1 red onion
10 cherry tomatoes
Preheat the broiler on your oven. Arrange the baking rack about 5 inches away from the top heating element.
Square shrimp in a large mixing bowl, and dry pat with paper towels. Add oil and toss until the shrimp are evenly coated. Season generously with salt and pepper, garlic and paprika
Broil for 2 minutes, or until the shrimp are bright reddish-pink and opaque. Remove from the oven and transfer to a serving dish.
Peel the 4 potatoes and cut lengthwise into 1/4-inch-thick sticks or slabs. Toss in a large bowl and add enough cold water to cover. Drain the potatoes and then pat them as dry as possible.
Heat oil in a deep-fryer gold wide saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel.
Blend the dressing ingredients together.
Mix the salad, tomato, onion, cherry tomato, the fries
Drizzle with the dressing