Shrimp and Avocado Salad

Ingredients

Shrimp and Avocado Salad

• 2 tablespoons chopped fresh cilantro
• 1 garlic clove, minced
• 1 tablespoon Dijon mustard ripe avocados
• 2 ripe avocados
• 3 plum tomatoes, finely sliced and cored
• 2 heads Romaine lettuce
• 1 large red onion, sliced
• 2 tablespoons tequila
• 1/2 teaspoon sugar
• Salt to taste
• 16 large shrimp
• 1 teaspoon chili powder
• 4 limes
• 6 tablespoons olive oil
• 4 serrano chilies, seeded and finely chopped

Directions

Assembly

1. Toss onion with tequila, sugar and a pinch of salt.
2. Allow to stand for 30 minutes, stirring occasionally.
3. Place shrimp, chili powder and juice of 2 limes in a small saucepan; cover with water and bring to a boil.
4. Reduce heat and simmer for 1 minute.
5. Drain shrimp, cool to room temperature, and peel.
6. Combine juice of 1 lime with olive oil, chilies, cilantro, garlic and mustard until mixed thoroughly.
7. Peel, seed and cut avocados into chunks. Toss with tomatoes and shrimp.
8. Gently fold in dressing mixture. Serve on lettuce leaves and garnish with onion and lime slices.