Cooks' note:
•Salsa can be made 1 hour ahead and kept at room temperature. Add avocado at last minute.
Recipe information
Total Time
40 min
Ingredients
12 large shrimp (1/2 lb)
2 plum tomatoes, finely diced
1 scallion, thinly sliced
1 small garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 California avocado
Garnish: lime wedges
Preparation
Step 1
Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes.
Step 2
Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper.
Step 3
Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.
Nutrition Per Serving
Each serving about 109 calories and 5 grams fat
#### Nutritional analysis provided by Gourmet
