First things first: it seems as if my comment notification was off or not working (and still is) so I hadn’t been getting the emails when people posted comments. So, I SWEAR I wasn’t ignoring anyone’s questions or not responding to your comments; I truly didn’t think there was any.
I know my posts have been sparse but I’ve been trying my hardest to soak up as much summer as I can. I’ve only been cooking when I absolutely have to and we’ve been living off of our frozen stash of food because I just can’t bring myself to waste any of the beautiful weather inside cooking. I know that before I know it – and as the cool temperatures indicate today – it will be fall for like a half a second and then winter. And then The Cold and The Drear and The Snow for what seems like ever.
A couple of weeks ago, I get a text from my friend who was in Vegas which, in short, said she was having the best “shrimp thing” and I needed to figure out how to make it. She gave me the general idea of what was in it and said it tasted really “fresh and clean.” Oooookay. So when she invited me over this past weekend for drinks and appetizers I figured it was the perfect time to see if I could recreate it. And according to her, I did even better! This is her literally trying to run away with the bowl of it:
This is similar to a ceviche, but I used cooked shrimp (ceviche traditionally uses raw and “cooks” it with the acidity) and it was almost salsa-eqsue. It was fresh and clean and perfect for the end of the summer with the cucumbers and tomatoes fresh in season. I served it in a large bowl on top of shredded lettuce but also put it along side organic corn tortilla chips at the party. Truthfully, I could eat it with a spoon until I passed out.
This recipe is based on a party amount, so if you need to, just cut it in half. It’s a surprisingly small amount of ingredients for such an amazing melding of flavors and it comes together with almost no work. The prep time of cutting, peeling, chopping takes the most work but it’s so worth it.
Recipe: Summer Shrimp Salad
- 1 1/2-2 lbs shrimp, peeled and cooked, diced
- 2 c. cucumbers, peeled, seeded, diced
- 2 c. Roma/plum tomatoes, diced
- 3/4 c. red onion, finely diced
- 3 avocados, diced
- 1/4 c. fresh cilantro, chopped
- juice of 1 medium-large lime
- 1 tsp honey
- salt to taste
- Add all ingredients to a large bowl and stir gently, as to not make the avocado turn to mush.
- Sit in fridge for at least 1-2 hours, overnight is best if possible.