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Avocado Dressed Shrimp a la Mexicana

This image courtesy of Joseph DeLeo

A simple creamy shrimp salad with fresh vegetables. Creamy from avocado, lively with green chile and cilantro, and toothsome with crunchy white onion and ripe tomato-that’s why this very simple shrimp salad is a la mexicana.

NotesWorking ahead: This salad is best when eaten within an hour or two of being made. Keep it refrigerated until just before serving.

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together, game day

Recipe Courseappetizer, tapas/small plates

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentfood processor

Mealdinner, lunch

Type of Dishcanape/crostini

Ingredients

  • 12 ounces (about 2½ cups) medium-small, peeled-and-deveined cooked shrimp
  • 1 medium white onion, cut into ¼-inch pieces
  • 1 large red-ripe tomato, cut into ¼-inch pieces (you should have a generous cup)
  • ¼ to 1/3 cup fresh lime juice
  • Hot green chile(s) to taste (usually 3 serranos or 1 to 2 jalapeños), stemmed and roughly chopped
  • 1 medium, ripe avocado, pitted, flesh scooped from the skin and roughly chopped
  • 1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus sprigs for garnish
  • Salt

Instructions

  1. In a medium bowl, combine the shrimp, onion and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when finely chopped, turn off and scoop in the avocado and cilantro. Process until smooth. Thin to a “creamy dressing” consistency with water, usually 2 to 3 tablespoons. Taste and season with salt. Usually about 1 teaspoon. (You will have about 1½ cups.) Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you’re ready to serve, scoop into a serving bowl. Decorate with cilantro sprigs and it’s ready.

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