Makes 3 cups, serving 6 as an appetizer
- 1 generous pound peeled, deveined cooked small shrimp
- 2 tablespoons fresh lime juice
- ¾ to 1 cup Frontera Tomatillo Salsa
- 2 ripe large avocados, halved, pitted
- ½ small red onion, chopped into ¼ inch pieces
- 1/4 cup chopped fresh cilantro, plus several sprigs for garnish
- 2 tablespoons extra virgin olive oil
- 1 cup diced peeled cucumber or jícama (or ½ cup of each)
- 1 ¼ teaspoons salt
- Several lime slices for garnish
- Tostadas, chips or saltine crackers for serving
- Toss the shrimp with the lime juice in a large bowl, cover and refrigerate for about 1 hour.
- Add the salsa to the shrimp to taste. Coarsely mash the pulp of 1 avocado and add it to the shrimp.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp, along with the cilantro, olive oil, cucumber and/or jícama. Taste and season with salt. Cover and refrigerate if not serving immediately, or up to 4 hours.
- Peel and dice the remaining avocado and gently stir into the shrimp mixture. Serve the shrimp in sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.