For the rice salad, you'll need 1 cup of jasmine rice cooked in 1.75 cups of low-sodium chicken broth. When done, toss with a bit of olive oil, and let it cool. Then you'll need 1 spring onion, diced; 2 ribs celery, diced; 1/2 red bell pepper, diced; 1/4 cup slivered almonds, toasted; 1/4 cup of diced dried cranberries; 1 TB or so of curried mustard; and 1 avocado, diced, tossed in 1 TB lemon juice to preserve the green color. Toss and set aside to let the flavors marry while you prepare your sauce and shrimp. This is really delicious and could be a meal by itself.

Throw 1/2 a diced avocado in the blender with a few sprigs of parsley, a bit of lemon juice, a splash of chicken broth and blend to a thick sauce consistency. Remove from the blender and put into a small bowl; add about 1 TB curry mustard and 2 TB heavy cream to this and mix to combine. Taste and adjust seasoning as needed. Set aside.

Peel and de-vein however many shrimp you want (I used 3 large per person, although I recommend medium sized shrimp after this - the large ones were really difficult to cook evenly). Throw in a skillet over medium heat, sprinkle liberally with salt and pepper, and cook about 2-3 minutes per side until pink and opaque and the tails have curled. Squeeze lemon over the top.

Plate your curry-mustard rice salad with shrimp and avocado sauce. I added an extra lemon for garnish as I like my seafood lemony.

Now that you have learned how to make shrimp with curry-mustard rice salad and avocado sauce, please be sure to view these other seafood recipes.