I have been very, very busy these days with several projects (a culinary dictionary is one!), so deserved a grown-up meal made by my own loving hands. But it also had to be something not very involved that I could sling together fast, because just don’t have enough time for everything I’d like to do!
Whether you are doing the Lenten fish on Friday thing or just happen to have some extra cooked shrimp from a buffet table or recipe, or just defrosted some shrimp that you didn’t get a chance to use and want to do something fun with (and that you have absolutely no intentions of sharing with your spoiled little son for whom you do too much anyway and whose leftovers you are sick of picking at instead of making something proper for yourself)….this is a very simple recipe that looks and tastes like a million bucks.
Shrimp and Avocado Salad Spiked with Chipotle Vinaigrette
(can be double or tripled or more to accommodate a crowd!)
3 Tbs olive oil
1 Tbs fresh lime juice
1 tsp chipotle in adobo – you can use the sauce and skip the peppers themselves, or include peppers, seeded and minced
1 Cup cooked shrimp, cut into small chunks
1Tbs red onion, minced
10 grape tomatoes, quartered
1 ripe avocado, sliced in half. Scoop out flesh (discard stone) carefully and cut into small chunks. Reserve shells.
Salt to taste
Extra squeeze of lime to finish
Whisk dressing ingredients in a small bowl until incorporated.
Place shrimp, onion, and tomatoes in a medium bowl. Cover with dressing and stir gently. Then add avocado chunks and stir once again, very gently. Scoop salad into reserved avocado shells (or onto tostadas. Finish with lime and salt and serve.