Posted by Carlos Ruffino on 12/26/2011 to Recipes
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
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
FANTASTIC! Didn't make enough of this great salad. I added a pinch of olive oil to give it more texture.