I mentioned I’m working with Spice to Meet You, a monthly home delivery spice service, and I was super fortunate to shoot some cooking demos for them! The first installment (do you recognize that kitchen??) is on California Summer Spice Shrimp Salad. Head on over to Spice to Meet You for the full recipe!
Did you ever have one of those days where you’re a food blogger and you make something really delicious and then you and your dinner guests devour it and you realize you forgot to take a picture of it? Don’t you just hate when that happens? I made this dish, and was so super proud of it, and as I was cleaning the plates off The BF said, “You forgot to take a picture… huh?” Rest assured, friends, this dish is beautiful and tastes just as good. You won’t regret making it. Pinky promise.
On the menu:
Avocado shrimp salad
Serves 4
3 Tbsp red onion, diced
1/4 cup cilantro, finely chopped
1/2 pound shrimp, cleaned and tails removed, cooked and diced
2 avocados, ripened
1 lime, juiced
1 tsp kosher salt
1/2 cup alfalfa sprouts
Combine red onion, cilantro, shrimp, lime juice, and salt in a plastic bowl.
Cut avocados in half, careful to keep the skin intact. Remove pit. Scrape out the flesh, leaving a thin layer of flesh on the skin. Mix the avocado insides with the rest of the fillings, careful not to mash it too much [the salad is better if you leave the avocado a little chunky].
Divide the sprouts up between the 4 avocado shells and then fill each shell with 1/4 of the salad. Chill for at least an hour before serving.
