It’s been a while since my last recipe, so let’s take a look at what I had last night for a post-swim dinner: Shrimp & Avocado salad! I know, it’s not a very sexy name (I’m looking for help on giving this a fun name, if you can think of one by all means let me know!) but it is one of the most delicious things I’ve had in a long time. The key is super-fresh shrimp and the just-chopped cilantro.
- fresh uncooked shrimp, 1 lb
- 2 medium avocados, diced
- pico de gallo (I used a store bought container, about 1 pint’s worth, but you can make your own
- 1/2 bunch cilantro, chopped
- the juice of 1 lime
- pinch of salt
Boil the shrimp for 15 minutes or until they’re pink and curled up (and your house smells like delicious seafood and you want to lick the walls. Or is that just me? Sorry.) Rinse in cold water, peel, and de-vein, then set aside in the fridge to chill.
In a large bowl, combine diced avocado, chopped cilantro, salt, and pico de gallo and stir gently with a big spoon to coat. Add shrimp slowly, so you don’t mush up the avocado, top with lime juice, and stir a few more times – and voila, your dinner is ready!
We had ours with baked tortilla chips for some extra crunch, but you can do pretty much anything with this: eat it as a dip, fill tacos with it, serve it over a green salad, etc. Give it a shot and let me know how you like it!