NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Cucumber

0.5 cup Roma tomato

0.25 cup Red onion

1 whole Jalapeño

0.25 cup Fresh cilantro

3 whole Limes

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a large pot of water to a boil and blanch the peeled, deveined shrimp for 2 minutes until just pink, then immediately transfer to an ice bath to stop the cooking.

• 2

  Pat the chilled shrimp dry with paper towels and chop them into bite-sized pieces, placing them into a large glass mixing bowl.

• 3

  Squeeze the juice of the three limes over the shrimp and stir in the chili powder, sea salt, and black pepper to begin the marination process.

• 4

  Finely dice the cucumber, roma tomato, red onion, and jalapeño, ensuring you remove the seeds from the pepper for a cleaner heat.

• 5

  Fold the diced vegetables and chopped cilantro into the shrimp mixture, then drizzle with olive oil to help emulsify the juices.

• 6

  Gently pit and cube the avocado, adding it to the bowl last to maintain its creamy shape without mashing.

• 7

  Cover the bowl and refrigerate for at least 30 minutes, allowing the citrus to fully infuse the shrimp before serving cold.