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!
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).
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.
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.