Ingredients
⅓cupmayonnaise
⅓cupplain Greek yogurt
1tbsplemon juice
½tsphoney
⅛tspsalt
⅛tsppepper
½cuppacked basil leaves
⅓cupolive oil
1lbshell on shrimp,(16-20 per lb), large, thawed
½yellow onion,sliced
2bay leaves
1tspsalt
½tsppeppercorns
2sprigsparsley
4slicesbacon,cut crosswise into
2smallheads baby romaine lettuce,or other crisp lettuce, torn into pieces
1pintcherry tomatoes,halved
2smallavocados,sliced
2smallyellow mangoes,peeled and diced
2Persian cucumbers,sliced
8ozCotija cheese,crumbled
Preparation
In a food processor or blender, process the mayonnaise, yogurt, lemon juice, honey, salt, pepper, and basil leaves until smooth.
With the motor running, slowly stream in the oil through the feed tube until blended. Taste and add more salt, pepper, or lemon juice, if desired.
Prepare a large bowl of ice water and set it aside. This will stop the shrimp from cooking later.
In a wide saucepan set over medium heat, bring 4 cups of water to a simmer. Add the onion, bay leaves, salt, peppercorns, and parsley.
Turn the heat to low and simmer for 10 minutes. Add the shrimp to the pot, and stir.
Bring the water back to a simmer and remove the pan from the heat. Cover with a lid and leave for 3 minutes, or until the shrimp are opaque in the center.
With a slotted spoon, quickly scoop the shrimp into the bowl of ice water. Swish them around for one minute. Drain and pat dry.
Refrigerate for up to 24 hours or until ready to use.
Starting underneath where the legs are attached, pull off the legs and shell. Leave the tail segment on (for appearance.)
Make a shallow slit down the middle of the back of the shrimp to reveal the black thread (intestine). Use the tip of a paring knife to lift out the black vein. Rinse the shrimp under cold running water.
In a skillet over medium heat, cook the bacon until crisp and golden. Transfer to a paper towel-lined plate to drain.
Serve on one large platter or on individual plates. Spread the lettuce on the bottom and top with separate mounds of shrimp, bacon, tomatoes, avocados, mangoes, cucumbers, and cheese.
Serve with basil dressing.
