Shrimp and Avocado Salad

A simple and crowd pleasing salad that can start things off or be the main attraction! Serves 4 as a light main, 6 as an appetizer.

📝 Ingredients

• 1 pound medium shrimp (peeled and deveined)
• 1/2 lemon (cut into wedges)
• 1 tablespoon kosher salt
• 1 large mango
• 1 jalapeño (seeded and minced, (see recipe note #1))
• 1 small shallot (minced)
• 1/4 cup extra virgin olive oil
• 1 lime (juiced, about 2 tablespoon)
• 2 tablespoons rice vinegar
• kosher salt and freshly ground black pepper (to taste)
• 1 avocado (diced)
• 1/2 head butter lettuce
• fresh cilantro (for garnish, optional)

👨‍🍳 Instructions

1. 1Prepare ice bath for shrimp.
2. 2Bring 4 cups water, lemon wedges and kosher salt to boil in a large skillet over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.
3. 3When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and coarsely chop. Reserve.
4. 4Peel, pit, and dice mango; place in a large bowl. Add jalapeño and shallot; stir to combine.
5. 5In a small bowl, whisk together olive oil, lime juice, and rice vinegar. Season to taste with salt and pepper. Pour over mango mixture and toss to coat.
6. 6Add shrimp and avocado to mango mixture and gently toss to combine.
7. 7Line 4 shallow bowls with butter lettuce leaves; drizzle with a olive oil and season lightly with salt and pepper. Spoon salad evenly among bowls. Garnish with fresh cilantro leaves (if desired) and serve immediately. (see recipe note #2)