Shrimp and Avocado Salsa

Shrimp, Avocado and Cilantro: now there are three of my favorite things to eat.  Think of all the dishes one can come up with these three things in mind!

I always love to find a recipe that can be used many ways, it just makes life easier if  you know what I mean.  Kind of like the old woodworking saying; measure twice – cut once.   But since I don’t do woodworking, I adopted it for us foodies and it reads like this; prepare once – make several dishes!

I started making this recipe as a dip with chips for party buffets for football games.  Then one summer evening I didn’t want to cook because of the heat so I made it and served it on a bed of lettuce with cantaloupe slices.  Then one time I didn’t seem to know what to fix for dinner and it was getting late and so I fixed the recipe and made quesadillas with it.  I think you are getting the picture!!! 

It is best to fix the recipe and let it sit for 4 to 6 hours, but it will do in a pinch to just make it up and eat it right then. ( You will note I have done this when I didn’t have dinner planned).  If I were describing the taste I think it would read:  Where shrimp cocktail meets lime cilantro with a kick!

It is a great recipe to tinker with – add a little of your own flair, take something out you don’t particularly care for or add some fun item in.  I’m flexible that way – life is too short to stick with the rules!!!   Give it a try sometime when you want something quick and easy . . . and yummy!

Shrimp and Avocado Salsa

1  pound small shrimp ( Like 60 – 70 to a lb. – already cooked)

3  avocados, chopped

4  small tomatoes, chopped

¾  cup fresh cilantro, chopped

5  green onions, chopped (green tops included)

Juice of 1 lime

½  teaspoon lime zest

1  teaspoon juice from pickled jalapeno’s

2  tablespoons finely chopped pickled jalapeno’s

½  cup cocktail seafood sauce

¼  cup ketchup

Salt to taste ( I use about 1 teaspoon kosher salt, but adjust for yourself)

 Rinse and peel shrimp.  Drain well and then pat dry.  Place in medium bowl.  Add chopped avocados, tomatoes, green onions and cilantro.  Stir gently to combine.  In another bowl combine lime juice, lime zest, jalapeno juice, chopped jalapeno’s, salt, cocktail sauce and ketchup.  Stir until combined.  Add sauce to shrimp mixture and gently stir to combine.  Refrigerate and let sit to combine for 4 – 6 hours.  Of course, if you would like to ramp up the heat just increase the jalapeno’s to your desired preference.

Before serving drain any watery liquid that may have accumulated.  Add a little fresh chopped cilantro and green onion to the top for garnish.  Enjoy with chips or any other way you may prefer!!!

Happy eating! 

Julie