Sunday, January 20, 2008

Shrimp - Avocado Salad

2 servings

This is my “best guess” of the recipe for a salad that was on the menu of The Swiss Inn in Kuwait. It was one of my favorite things to order while staying there in 2006. Though only red tomatoes were used in that salad, when cherry tomatoes in a wide range of colors (red, yellow, orange) are in season locally, I make this salad with a dozen of these tomatoes cut in half.

Toss together:

14 peeled, deveined, cooked shrimp, 21-25 per pound size
2 medium tomatoes, chopped (or ~12 cherry tomatoes, halved; multi-color if possible)
1 avocado, peeled, cored, and sliced in wedges

2 T French dressing (I usually use Annie's)

VARIATION: Instead of using cooked (boiled or purchased already cooked) shrimp, used grilled shrimp.

To give this salad extra zing, start with raw shrimp, peeled and deveined, marinated in

2T lime juice
1 T olive oil
1 t cumin

Marinate shrimp for for 15 minutes or less (marinade will cook shrimp!). Grill over medium hot heat for approximately 2 1/2 minutes per side.

I often serve the salad on a bed of weeds, baby lettuces or arugula.

This is one of Ed's and my favorite hot weather dinners. Photo on left shows it paired with local asparagus.

Reviewed 7/9/2017

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