Tonight we're anticipating some strong storms here in Oklahoma. I go between a sense of increased adrenaline as the tornadic activity strengthens and an unease as I wonder if I'm in the best place to ride out the storm. Oklahoma is a state of many weather patterns. It's never boring here.
Zesty Lime Shrimp and Avocado Salad. My brother and I really enjoyed the flavor of all the ingredients together. Of course, I do have a penchant for avocado, lime and cilantro - shrimp could only profit from companions like those.
I made a few changes/additions to the recipe, mostly because I didn't have red onions, but also because I forgot to read the instructions all the way through before I started putting things together.
Zesty Lime Shrimp and Avocado Salad
1 lb jumbo shrimp, peeled
1 medium tomato
1/2 jalapeno, seeds removed
1/2 small onion
1 clove garlic
4 T Lime Juice
1 tsp olive oil
Small handful of cilantro
salt and fresh pepper to taste
Bring 3 cups of water to boil. Add 1 to 2 Tablespoons of Cajun seasoning (I used Tony Chachere's) plus a 1/2 Tablespoon of garlic powder. Add one pound of shelled shrimp and cook until pink. Cool shrimp down in seasoned water if possible. This gives the shrimp a great taste so that is doesn't draw the flavor from the other ingredients.
Use a food processor to finely chop the onion, jalapeno, garlic and cilantro together. Mix olive oil, lime juice, salt and pepper with onion mixture and let set while you prep the other ingredients.
Dice tomato and avocados, and chop shrimp into bit sized pieces. Stir gently with onion mixture and serve.
Makes a light supper for 2.