Avocado and Shrimp Salad
Here’s a quick and delicious salad recipe, either for an appetizer or for a light supper on a summer evening.
The salad shown in the photo uses Remoulade sauce, but if you don’t have the time or energy, use bottled or home made salad dressing, tartar sauce, or seafood sauce, or a combination. What the heck, it’s your salad, isn’t it?
For this salad, you just need an avocado for each two or three persons, seven or eight shrimp per person, some lettuce, chopped celery, chopped onion, cilantro, lemon slices, and some paprika to sprinkle over the salad to make it look special.
If you need to look it up, the method for cooking the shrimp is on the Remoulade page, and there are also directions for peeling and deveining shrimp (unless it comes already done) on another page. I prefer to purchase shrimp already peeled and deveined, with the tails still on, of the size called 31-40 per pound, either fresh or frozen. Where you live you may have more or fewer choices, but good shrimp is worth every cent and every bit of effort.
Shred the lettuce, dress it with the dressing, chopped celery and onion, and top it with the shrimp. Surround it with avocado and lemon slices. Garnish with cilantro and paprika. Other ingredients you might consider adding from time to time for variety are chopped olives, sliced pepperoncini, diced jalapenos, and chopped hard boiled eggs.