2 hours ago
Friday, August 23, 2013
Not ceviche, not guacamole, not really a salsa..............then what is it?
It's an amazing little summer salad using heirloom and cherry tomatoes from my garden, some avocado, cooked shrimp and lime juice.
Fresh and refreshing.
You can serve it in a big bowl with tortilla chips, or be a fancy pants, like me, and serve it in individual verrines.
I ate this for lunch 3 times this week.
We LOVED this (you think?).
Shrimp & Avocado Salsa (adapted from Smitten Kitchen):
1 pound small shrimp, shelled and deveined or pre-cooked and defrosted
2 firm-ripe avocados, halved, scored into a small dice
2 cups mixed tomatoes, quartered the size of the avocado pieces
1/2 small red onion, finely chopped
drizzle of olive oil
juice of 2 limes (add the zest too, why not?)
handful fresh cilantro leaves, roughly chopped
tortilla chips, to serve
Boil the shrimp for about 3 minutes. Drain and cool. Peel off tails and chop into small pieces (about the size of the tomatoes and avocado).
Add the avocado and tomatoes to a big bowl and sprinkle liberally with kosher salt.
Add in the chopped onion, then the chopped shrimp.
Squeeze the lime juice over everything in the bowl and add the olive oil.
Throw in the chopped cilantro and gently mix everything together.
I spooned the salad into individual glasses for a great summer first course.