Avocado-Dressed Shrimp a la Mexicana

serves 8-10

1 pound (16-ounces) medium shrimp, peeled, deveined, cooked, and roughly chopped

1 small white onion, finely chopped

4 plum tomatoes, seeded and cut into 1/4-inch pieces

1 medium clove garlic finely grated on a microplane

1-2 jalapeños, seeded, and finely diced

2 medium avocados, divided

1/4-1/3 cup freshly squeezed lime juice

1/2 cup (loosely packed) chopped fresh cilantro, divided

Kosher salt to taste

In a large bowl, combine the shrimp, onion, tomato, garlic, and jalapeños.  In the bowl of a food processor, add the lime juice, 1/4 cup of the cilantro and 1 avocado that has been pitted, skinned, and roughly chopped.  Blend until smooth.  Add additional lime juice if needed to thin to a "creamy dressing".  Add kosher salt to taste, usually about 1 teaspoon.

Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly placed on the surface of the shrimp mixture and refrigerate.  Remove the mixture from the refrigerator about 30 minutes before serving.  Just before serving pitt, skin, and dice the remaining avocado into small chunks.  Stir the diced avocado and the remaining cilantro into the shrimp mixture.  Season again to taste.  Serve with tortilla chips or tostadas.  Enjoy!

Printed from thegalleygourmet.net