As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise. Naturally sweet shrimp is highlighted by a creamy, mildly sweet, tangy dressing and rich, buttery avocado. This is one of my favorite summer appetizers.
Recipe information
Yield
makes 8 servings
Ingredients
1 pound small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled
1 medium tomato, seeded and chopped
1/2 medium white onion, finely chopped
1 to 2 tablespoons chopped fresh cilantro leaves
1/4 cup Miracle Whip or mayonnaise
Juice of 1/2 lime (about 1 tablespoon)
Kosher salt and ground pepper to taste
4 ripe avocados
Preparation
Step 1
In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
Step 2
Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.
