Zesty, Spicy Shrimp Salad with All Things Celery

Ingredients

• 1
  
  pound celery root, peeled; ½ inch cubed
  
• 1
  
  bunch celery, bottom removed; rinsed well
  
• 2
  
  lemons, zested; juiced
  
• 1
  
  lime, zested; juiced
  
• 2
  
  ounces fresh orange juice
  
• 1
  
  tablespoon chili powder
  
• 3
  
  garlic cloves, minced
  
• 1/2
  
  tablespoon celery seeds
  
• 2
  
  tablespoons salt
  
• 1/2
  
  teaspoon pepper
  
• 2
  
  ounces olive oil
  
• 1
  
  English cucumber, peeled; ½ inch cubed
  
• 1
  
  avocado, peeled; small diced
  
• 1
  
  red bell pepper, seeded; small diced
  
• 2
  
  medium jalapenos, seeded; finely chopped
  
• 1/4
  
  cup finely chopped red onion
  
• 1/2
  
  cup chopped cilantro
  
• 1
  
  pound frozen cooked salad shrimp (70-80 count), thawed
  

Directions

1. Bring 2 cups water to a boil in a sauce pan over medium-high heat. Add celery root cubes and cook until semi-soft. Drain water and chill celeriac.

2. Slice celery stalks with leafy tops crosswise about ¼ inch thick.

3. In a large mixing bowl, whisk together citrus juices, zests, chili powder, garlic, celery seeds, salt and pepper. Slowly add oil (a few drops at a time) and continue whisking until the mixture is consistent.

4. Add all other ingredients to the bowl; mix well. Let salad sit in room temperature for a half hour. Refrigerate for 2 hours before serving.