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Shrimp and Avocado Cocktail

By The Canadian Living Test Kitchen

Tested till perfect

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Shrimp and Avocado Cocktail

Shrimp and Avocado Cocktail
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 209
pro 19 g
total fat 13 g
sat. fat 2 g
carb 7 g
fibre 3 g
chol 129 mg
sodium 283 mg
% RDI: -
calcium 5
iron 19
vit A 8
vit C 17
folate 19

More great recipes from this menu:

Our "From Cuba, with Love" menu in the April 2006 issue features a full lineup of Cuban-inspired dishes, including this fresh tropical appetizer.

Ingredients

  • 1/2 lemon
  • 1/2 onion
  • 1-1/2 tsp salt
  • 2 lb large raw shrimp
  • 1/2 cup lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp hot pepper sauce
  • 2 avocados, peeled, pitted and cubed
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup chopped fresh coriander
  • 1/4 cup minced red onion
  • 8 sprigs fresh coriander

Preparation

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Source : Canadian Living Magazine: April 2006

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