Delicious Living
  • 1 pound raw shrimp (31/40 count), peeled and deveined
  • 1/2 red bell pepper
  • 1 habanero pepper (seeded and minced)
  • 1 seasoning pepper (minced)
  • 1 red onion (thinly sliced)
  • 2 cloves garlic (crushed)
  • 1 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 1/2 cup fresh orange juice
  • 1/2 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tomato (thinly sliced)
  • 3 ripe avocados (sliced)

Shrimp and Avocado Salad

Tanisha Bailey-Roka | Delicious Living
  • Serves: 6 people
  • Calories per serving: 319

Delicious over quinoa or couscous. When working with hot peppers like habanero, use gloves to avoid getting the pepper on your face or in your eyes.

  1. Poach shrimp in gently boiling salted water until cooked through, 3–5 minutes. Drain and immediately transfer to a bowl of ice water to cool completely; then drain and set aside.
  2. Remove seeds and ribs from bell pepper half. Cut bell pepper into strips and mince; transfer to a large bowl.
  3. Add minced habanero and all remaining ingredients except shrimp and avocado. Stir to thoroughly mix; salt to taste. Add shrimp and toss to coat thoroughly. Cover and refrigerate for at least 2 hours.
  4. Place a few avocado slices on each plate; place a heaping mound of shrimp salad in center and serve.

PER SERVING: 319 cal, 19g fat (12g mono, 3g poly, 4g sat), 114mg chol, 19g protein, 18g carb, 7g fiber, 125mg sodium

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