Shrimp Salad

Ingredients

1 Avocado (Bite Size Chunks)

1 Cucumber

1/4 Cup Cilantro (Divided & Finely Cut)

4 Garlic Cloves (Minced)

1 LB Large Shrimp (Devined & Peeled)

1 Lime Juice (Squeezed)

3 TBSP Olive Oil

1/2 TSP Paprika

1/4 TSP Pepper

1/2 TSP Salt (Divided)

Instructions

​Squeeze lime juice into a large mix bowl, add 1/4 TSP Salt. Peel cucumber and cut in slices then in half for bite size pieces. Drop in the lime juice mixing bowl and set aside.

Add spices together and set aside.

Over medium heat, add olive oil and spices until aromatic then add shrimp. Cook until done (pink on both sides). Remove from heat and set aside.

Cut and cube avocado, add to cucumber mixture and pour shrimp into bowl. Mix well. Gently fold in additional cilantro. Serve cold or warm. 

Tips

• Cut shrimp in half for best bite size results before cooking.
• Does not keep well as a leftover salad.
• Easily converted to an appetizer by slicing the cucumber, drop of guacamole (homemade or prepackaged) and topped with seasoned medium cooked shrimp. 
• Makes for a light meal or side dish.
• You may adjust the spices to your taste buds.
• You may refrigerate for 4 hours prior to serving. 

Disclaimer: This was made at our residential home, otherwise referred to by Jacques as my “lab kitchen” over the winter months.