We wanted to share this great recipe found on The Fish Monster Magazine.

Avocado shrimp salad with habanero

1 pound blanched Key West pink shrimp peeled and deveined

1 cup red onion

1 ripe avocado diced

2 small diced celery stalks

1 cup peeled deseeded and diced cucumber

1cup mayonnaise

½ cup spicy Dijon mustard

Juice of 1 lemon

Sea salt to taste

Fresh ground black pepper

Pinch of coriander

Pinch of habanero (be careful – very spicy)

Mix all ingredients together and serve with mixed greens, on a croissant, or in a wrap and enjoy


Mary Weatherspoon

Date 6/6/2013

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