Need a dressy appetizer for a summer potluck? Here’s a ridiculously fast and delicious dish to throw together: shrimp and avocado salsa. There’s no cooking involved, so it’s perfect for the heat of a summer kitchen . . . but save it for the indoor parties, since it’s got to stay cold.
I originally threw this together only because some out of town friends surprised us at dinnertime. I had a handful of bay shrimp I’d forgotten to add to our Cobb salads the night before, and since I always want to to use seafood within a day or two of purchase, I took advantage of a “use it or lose it” moment. The richness and sweetness of the shrimp and avocado complement each other nicely, and the extra citrus and pepper add the necessary zing.
I threw this all together and just served it with a bowl of tortilla chips. Leftovers the next night were perfect in a choppy green salad. This would also be great tossed into an omelet.
Here are the proportions I used:
- 2 cups pico de gallo (I buy it fresh and cold in the produce section)
- ¼ lb bay shrimp (I buy these already cleaned and cooked at the fish counter)
- 1 large avocado, cut into small cubes
- juice of 2 limes (or other citrus as you see fit)
- freshly ground pepper
- All you need to do is rinse the shrimp and toss them on a glass serving bowl with the pico de gallo. Add avocado, lime juice, and 2-3 turns freshly ground black pepper. Toss gently and serve.