Curried Peach and Shrimp Salad

Ingredients

• 1  avocado sliced
• 1 cup cilantro sprigs 
• 0.5 teaspoon coriander seeds 
• 0.5 teaspoon cumin seeds 
• 0.5 teaspoon garam masala 
• 0.3 teaspoon ground turmeric 
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lime 
• 2 cups peaches chopped
• 4 oz pepper pappadums plain black
• 1 tablespoon onion red minced
• 0.5  serrano chile thinly sliced
• 1 pound and shrimp shelled deveined per lb.)
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• mixing bowl
• microwave

Directions

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