This shrimp salad is so fantastic!  The combination of flavors with the tangy lime, sweet cilantro and zesty red onion and jalapeño with the shrimp and avocado is amazing.  We always try and buy some shrimp when we’re in Florida, so we can freeze it by the pound and enjoy fresh delicious shrimp anytime we want.

Serve with tortilla chips.

1/4 cup chopped red onion

2 limes, juiced

1 tsp extra virgin olive oil

1/4 tsp kosher salt, black pepper to taste

1 lb cooked, peeled shrimp, chopped (fresh if you can get it)*

1 cup grape tomatoes, halved

1 medium or 2 small hass avocado(s), diced

1 jalapeno, seeds removed, diced fine

1 TBSP chopped cilantro

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate for ~ 5 minutes. 

In a large bowl combine chopped shrimp, tomato, jalapeño and cilantro.  Add the onion/lime mixture and stir. 

Lastly add avocado and gently toss. Adjust salt and pepper to taste.

*I love cooking the shrimp by roasting them this way:

1-2 pounds shrimp, in their shells

1 TBSP extra virgin olive oil

1 TBSP Old Bay

1 TBSP lemon juice

Preheat the oven to 400 degrees F.

Place the shrimp in a bowl and toss with the olive oil, Old Bay and lemon juice. Arrange the shrimp in a single layer on a baking sheet. 

Roast the shrimp for 8-10 minutes or until just pink. Remove from oven and serve warm, at room temperature or refrigerate and serve cold.