Emily's Shrimp & Avocado Salad
1lb. Med Shrimp
2 Tbsp Old Bay
2 Tbsp Salt
2 avocados cubed
8 - 10 grape tomatoes (sliced across)
1 can shoepeg corn - drained
1/4 fresh minced onion (optional)
1 tsp Cilantro (optional)
Juice from 1 lime (optional)
Salt & Pepper to taste
Directions:
Bring 1 1/2 C Water, Old Bay and salt to boil. Add Shrimp and cook till pink (approx. 3 minutes). Remove from heat and plunge shrimp in cold water. Slice.
Combine with remaining ingredients. Toss with lime juice. Season to taste.
Serve on lettuce leaves.
NOTE: I'm a tweaker. Accused by my friends and guilty as charged. Our friend, Emily, served this wonderful salad (sans options) and I loved it. Being a tweaker, I couldn't wait to make it. Whether you make it with or without options, this salad is delicious!!!
Serves 4
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