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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Had this at a local Mexican restaurant, and liked it so much Vrghr had to reproduce it at home. Light, brine-y shrimp pairs with vibrant, fresh Pico de Gallo atop a rich, creamy avocado to create a light yet satisfying meal for a summer lunch.
Relies on good fresh produce for best flavors. For best results, let your Pico & Shrimp mix rest in the fridge for at least an hour for the flavors to meld and build, and keep your dice relatively small to encourage those flavors to blend more easily.
INGREDIENTS
2-3 Large, ripe avocados
1 lb cooked Xtra-Small (salad) Shrimp, peeled, tail off
4 ripe Roma Tomatoes, small diced
1/2 Hot house ("English") Cucumber, fine diced
2 medium Shallots, fine diced (can sub small red onions)
2-3 TBS minced Garlic
1/2 C chopped Cilantro
1 lg Jalapeno or Fresno pepper, seeded w/membranes removed, minced (or 2 for more "kick")
2 TBS fresh squeezed Lime Juice
1-2 tsp good Olive Oil
1 tsp Chili Powder
1/2 tsp ground Cumin
1/2 tsp Mexican Oregano
1/4 tsp Old Bay Seasoning (optional)
1/2 tsp White Pepper
1/4 tsp Salt (or to taste)
DIRECTIONS:
Simply mix together everything except the shrimp in a large bowl, stirring well until everything is evenly combined and the spices and herbs coat everything. Then fold in the shrimp until evenly distributed
Cover and refrigerate for at least an hour. 2 is better or even over night
To serve, slice a large ripe avocado in half and remove the seed. Place skin-side down on a plate. Using a slotted spoon (will be a LOT of liquid in the bottom of the bowl), pile a large amount of the filing over the half avocado. letting it spill out onto the plate around the base. Garish with a bit of Cilantro
!DEVOUR!
Last edited on Wed Aug 12th, 2020 01:35 pm by Vargr
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