Tuesday, April 9, 2013
Shrimp, Avocado and Red Pepper Salad
1 lb (500 g) frozen cooked shrimp, (50-70 per pound)
(see instructions after the recipe if using raw shrimp)
1 cup celery, diced in 1/2 inch pieces
1 cup red bell pepper, diced in 1/2 inch pieces
1/2 cup sliced green onion
2 avocados, diced in 1/2 inch pieces
1 T fresh lemon juice, to toss with avocado
1/2 tsp. salt for avocado (optional)
5 T mayo or light mayo
2 T reserved shrimp juice from thawing shrimp
1/2 tsp chili powder
1 tsp. dill weed
Thaw shrimp overnight in refrigerator. When ready to make the salad, place shrimp in colander placed over a bowl to catch juice. Drain shrimp well.
Cut the red bell pepper and celery into 1/2 inch pieces and slice the green onions. Combine mayo, 2 T shrimp juice, chile powder and dill weed with. whisk and set aside.
Dice avocado into 1/2 inch square pieces. Toss with lemon juice and salt and place in salad bowl. Add the diced red pepper, celery, and green onion and gently combine.
Place shrimp in separate bowl, add mixed salad dressing, and stir to coat all shrimp with dressing. Add shrimp and dressing to bowl with shrimp mixture, and gently combine. Season with salt and freshly ground black pepper if desired and serve immediately.