Thursday, January 10, 2013

Shrimp Citrus Salad with Avocado

The "Bennett Family Christmas" was held at our house the Saturday following Christmas.  28 people was the unofficial headcount.  WHEW!  Thank Heaven Neil and I love to cook -- and the Bennett's are terrific about bringing their favorite dishes.
One of the dishes was brought by Sister #2, Julie... a Shrimp Citrus Salad with Avocado.  DELISH!

Shrimp Citrus Salad with Avocado -- serves 4

1/2 pound cooked shrimp meat
1/3 cup thinly sliced red onion
1/2 - 1 firm avocado, cut into large chunks
1/2 cup diced tomatillo (raw)
2 Tbsp cilantro
1/2 jalapeno chili - seeded and minced
Juice of 1 lime
1 large orange  [used a few "little cuties" and then juiced an orange to get the 3 Tbsp of juice needed]
2 tsp granulated sugar  [I think you could make this optional - or trim to 1 tsp]
Salt and Pepper to taste

Combine all ingredients in a bowl except orange and sugar [we tossed in the "little cutie" slices].
Over a separate bowl, segment orange over strainer to catch the juice in the bowl.  Slice orange segments in half and add to shrimp mixture. [sorry, but this made no sense to me, so I used the 2 different oranges approach]
Add sugar to orange juice and whisk until dissolved.  Add 3 Tbsp of sweetened juice to salad and toss to combine, being careful not to mash the avocado.
Serve on a bed of lettuce or wrapped in a tortilla.

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