shrimp/avocado salad
(1 rating)
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Although this recipe could be made anytime of year, I would call it a summertime-favorite. I recently had a friend over who has MS. Before we went in the pool I served this recipe for lunch. She loved it!
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(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
5 Min
Ingredients For shrimp/avocado salad
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1 lbcleaned, deveined raw shrimp with tail on.
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1ripe haas avocado
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12halved grape tomatoes
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1 tspfinely chopped red onion
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2 tspchopped fresh cilantro
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1juice of 1 lime
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pinchoregano, dried
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pinchsalt (or to taste)
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112 oz bottle of cold beer
How To Make shrimp/avocado salad
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1Using a pot you would cook pasta in, fill with water half way and bring to a boil. Add a bottle of beer, and then 1 lb. of shrimp (tails on). Cook approx. 3 min (till shrimp turn opaque- Don't overcook).
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2Drain shrimp and place immediately into a bowl of cold water and ice to stop cooking. Swish them around and put shrimp back into colander to drain. Pat with paper towel slightly.
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3In a large bowl add: halved grape tomatoes (about 12 or so); shrimp; chunks of 1 avocado; about a tsp of finely chopped red onion; 2 tsps. fresh chopped cilantro; juice of 1 lime; a pinch of oregano and a little salt (to taste). Toss all ingredients and return to fridge. I put the pit from the avocado in the bowl, until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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