Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 tsp (3g) smoked paprika
  • 1/2 cup (115g) mayonnaise
  • 4 tbsp (60ml) fresh lime juice
  • 1 tbsp (15ml) honey
  • 2 tbsp (10g) fresh cilantro, finely minced
  • 1 clove (5g) garlic, grated
  • 1/4 tsp (1g) salt
  • 2 ripe Hass avocados, diced
  • 1 cup (150g) English cucumber, diced
  • 1/4 cup (50g) red onion, finely diced
  • 1 cup (60g) cherry tomatoes, halved

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a bowl, toss them with olive oil, kosher salt, cracked black pepper, and smoked paprika.
  2. Heat a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 2 minutes per side until opaque and just barely curled.
  3. Immediately remove shrimp from the pan and let them cool or flash-chill in the refrigerator for 5 minutes to prevent overcooking.
  4. In a small bowl, whisk together mayonnaise, 2 tablespoons of lime juice, honey, minced cilantro, and grated garlic until smooth. Season with salt to taste.
  5. In a large mixing bowl, combine the chilled shrimp, diced avocado, diced cucumber, red onion, and halved cherry tomatoes.
  6. Drizzle the remaining 2 tablespoons of lime juice over the avocado to prevent browning, then fold in the creamy dressing until all ingredients are evenly coated.