• 10servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup fresh lemon juice

  2. 1/4 cup extra-virgin olive oil, plus more for brushing

  3. Coarse salt and freshly ground pepper

  4. 4 Hass avocados

  5. 1 1/2 pounds tomatoes-peeled, seeded and diced

  6. 1 cup coarsely chopped cilantro

  7. 10 large shrimp, shelled and deveined

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk the lemon juice with 1/4 cup of the olive oil. Season with salt and pepper. Halve and pit the avocados, and cut them into 1/4-inch dice. Add to the bowl and toss with the dressing. Fold in the tomatoes and cilantro. Refrigerate the salad until chilled.

  2. Light a grill or preheat a grill pan. Thread each shrimp lengthwise onto a skewer to keep it straight. Brush the shrimp skewers with olive oil and season them with salt and pepper. Grill the shrimp over moderately high heat until cooked, about 2 minutes per side.

  3. Spoon the avocado salad onto 10 salad plates. Top each salad with a warm grilled shrimp and serve at once.


Send feedback