I'm eating the leftovers as we speak and it is so delicious, you guys! This blog hasn't been updated in a while since I was on vacation in Portugal and southern Spain. Every thing I ate was insane and I am so in tapas mode. I will probably spend the next several weeks, if not months, copying all of the things I loved there and the first up is this wonderful salad. I something very similar at a tapas bar in Cordoba and let me tell you that the better quality shrimps there make a huge difference. This was made with whole foods wild caught pink frozen shrimp and it just wasn't the same. That being said, it's still a refreshing summer salad and the perfect thing to eat on a hot day.
Mango Shrimp Salad with Avocado
12 - 15 shrimp depending on size (the fresher the better!), cooked and sliced into 1/2 inch cubes
1 mango, diced
3 tomatoes, diced
1 green pepper, diced
1 scallion, diced (white and green parts)
1/2 of one small onion, diced
1 garlic clove, minced
juice of 1/2 a lime
2 tablespoons olive oil
salt and pepper to taste, I used a pinch of pepper and a generous 3 tablespoons of salt
slices of 1/4 of an avocado, as garnish
Cook the shrimp and leave in the fridge to chill. Combine all ingredients except avocado in a bowl and mix. Add avocado to the top and sprinkle with a touch more salt. Enjoy!
