Curried Peach and Shrimp Salad

Ingredients

• 1 pound large shelled and deveined shrimp (24 to 32 per lb.)
• 2 cups chopped peaches
• 1 tablespoon minced red onion
• 1/2 serrano chile, thinly sliced
• 1 teaspoon kosher salt
• 1 tablespoon lime juice
• 3 tablespoons vegetable oil
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1 package (4 oz.) plain or black pepper pappadums*
• 1 avocado, sliced
• 1 cup cilantro sprigs

Preparation

1. 1. Boil shrimp in salted water until just opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl.
2. 2. Add peaches, onion, chile, salt, and lime juice to shrimp.
3. 3. Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine.
4. 4. Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
5. 5. Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
6. *Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.
7. Note: Nutritional analysis is per serving.