Shrimp and Avocado Salad
Courtesy of Hass Avocados from Mexico
Serve With:
Croissant
Iced Tea
Servings: 4
Croissant
Iced Tea
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 2 ripe Hass avocados
* 8 oz. peeled, cooked small shrimp
* 1 c. diced pineapple or mango
* 2 Tbsp. diced red onion
* 1/2 to 1 tsp. jerk seasoning
* 2 Tbsp. fresh lime juice
* 8 oz. peeled, cooked small shrimp
* 1 c. diced pineapple or mango
* 2 Tbsp. diced red onion
* 1/2 to 1 tsp. jerk seasoning
* 2 Tbsp. fresh lime juice
What to do:
1. Cut avocados lengthwise around middle; remove pits by striking lightly with a knife blade; twist to separate halves; scoop out halves with a spoon; dice avocado flesh; reserve shells.
2. Reserve 4 shrimp for garnish; in a medium-size bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado.
3. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.
2. Reserve 4 shrimp for garnish; in a medium-size bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado.
3. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.
Wine pairings:
Riesling/Rhine, Gewürztraminer, Pinot Grigio