Friday, March 16, 2012

Shrimp and Avocado Salad w/Cilantro and Lime

Shrimp and Avacado Salad

  Earlier today I made a very quick little one person lunch, perfect for when you just need something delicious but super easy. Shrimp are sauteed with a little olive oil and garlic, and then tossed with avocado, cilantro, and lime. You could certainly add most anything you want to to this. You could even add some diced scallions, jalapenos, and cherry tomatoes for a sort of deconstructed guacamole. Or toss with warm angel hair pasta. I like it just the way it is, simple and bright.

Shrimp and Avocado Salad w/Cilantro & Lime


6 jumbo shrimp, peeled and deveined
1 clove of garlic, sliced
olive oil
salt & pepper
1 ripe avocado
1 small bunch of cilantro, chopped
1/2 a lime (use the other half for your beer)

Heat a small skillet over medium heat. Add just enough oil to coat the bottom of the pan.
Add shrimp and season with salt and pepper.
Meanwhile, cut avocado in half. Using a sharp knife, quickly but carefully bring knife blade down onto the pit and twist, the pit should come right out. Score flesh with knife and spoon out into bowl. Season with salt and pepper.
Turn shrimp over to brown on other side and add garlic slices.
When shrimp is just cooked through and garlic is lightly browned, add to avocado.
Sprinkle with cilantro and a healthy squeeze of lime.
Open beer and add lime slice.

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