0.75lb.large shrimppeeled and deveined, tails on or off
8oz.persian mini cucumberschopped
5oz.cherry tomatoesslice in half
2avocadospeeled and diced
Halt to one whole lime
½-1tspcoarse sea saltor to taste
⅛tspground black pepper
To poach the shrimp:
Bring a pot of water to boil and add a pinch of salt. In the meantime, butterfly the shrimp by inserting a small paring knife into the back and cut nearly all the way down the center of the shrimp’s back to the tail.
Lower the heat to medium and add the shrimp. Simmer for 3-4 minutes. Stir the water often.
Use a slotted spoon to scoop out the shrimp and soak in a bowl of cold water. Once they are cool to the touch, set aside to drain.
To make the shrimp avocado salad:
In a large mixing bowl, add all the ingredients from shrimp to black pepper. Toss and season with more salt or lime juice to taste.
Store it in the fridge to allow the flavor to develop further, about 10-15 minutes. Serve cold.
Want more spicy? Try adding some chopped jalapeño.To make ahead, add everything to a mixing bowl except for the cilantro and avocado. Let it sit in the fridge and the flavor will develop further - best finish the next day or no more than 2 days. Add the avocado and cilantro right before serving.