Shelly's Recipe

MEXICAN SHRIMP SALAD

Category: Salads - Seafood

2 small lemons
1 lb 40-50 count cooked peeled and deveined cocktail shrimp, tail shells removed
3 medium tomatoes (about 1-1/4 lbs), peeled, seeded and cut into 1/2-inch pieces
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup salad olives plus
2 tbsp olive juice
Cup extra virgin olive oil
3 tbsp dried minced onions
2 tbsp coarsely chopped pickled jalapeno slices (or more to taste), plus 2 tbsp jalapeno juice
1-1/2 tsp crushed oregano
2 large firm-ripe avocados

Squeeze juice from lemons into large serving bowl. Add remaining ingredients except for avocados, and toss until well combined. For best results, cover and refrigerate at least 2 hours or up to overnight.

Just before serving, cut avocado lengthwise in half around the seed. Twist halves in opposite directions to separate. Slip spoon between seed and fruit and work the seed out. With a large spoon, scoop fruit away from the peel and transfer to cutting board; reserve avocado cups. Cut avocado into 1/2-inch pieces and toss into shrimp salad. Fill reserved avocado cups with shrimp salad to serve. Serves: 4