It’s really simple to prepare. I keep a bag of frozen, cooked, shelled, tail-on shrimp in my freezer.
I heat 1 tablespoon of extra virgin olive oil in a non-stick pan and add 1 teaspoon of chili powder. I cook the frozen shrimp, whatever amount I happen to want, stirring occasionally, until pink, I refrigerate the shrimp while I make the rest of the recipe.
The fun part is, that there’s really no set measuring with the ingredients and you can use whatever you like or happen to have on hand. I diced up cucumber, radish, tomato, green onion and cilantro.
I minced up fresh garlic to taste and added capers. For the dressing I used the caper brine from the jar, extra virgin olive oil and freshly squeezed lime. I don’t add salt, but you can if you want to.
I toss it all together in a bowl and chill.
Some of you are pros when it comes to avocado’s and some of you may be new to them. They seem unusual at first, but if you give them a try, you’ll quickly fall in love with them!
First, slice the avocado long ways around the outside and twist open with your hands.
Now open it up and chop down with a knife into the pit, twist and lift out. Discard pit.
I know I’m holding the avocado half in my hand, but it’s safer to set it on your cutting board. Using the tip of your knife. slice one direction then another to make squares. Try not to slice through the skin.
Scoop out the flesh with a spoon. Easy peasy.
Toss with a little lemon juice, about 1/2 tablespoon per avocado, to prevent from turning brown.