1/4 cup roasted garlic cream (see recipe)
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper, to taste
1 pint beer
1 bay leaf
1 1/2 pounds large, unpeeled shrimp
4 cups mesclun lettuce
In a food processor fitted with the steel blade, combine the avocados and lemon juice, garlic cream, cilantro, salt, and pepper. Work the mixture in on-off motions just until it is smooth. Transfer the mousse to a bowl and cover tightly with plastic wrap.
Bring 2 quarts of water to a boil, add the beer, bay leaf, and salt, and return the liquid to a boil. Add the shrimp and cook for 1 minute or just until they turn pink. Drain in a colander and rinse with very cold water.
Peel the shrimp and transfer them to a bowl. Cover tightly and refrigerate for 1 hour or until they are cold.
To serve: Arrange the lettuce on each of 4 dinner plates. Divide the shrimp among the plates, add avocado mousse to each one, and serve at once with crusty bread.
By Sheryl Julian and Julie Riven