Ingredients:

  • 1 lb cooked extra-large shrimp, peeled, deveined, and chilled
  • 2 large ripe avocados, diced into 1-inch chunks
  • 1/2 cup fresh cilantro, roughly chopped
  • 3 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 1 small clove garlic, minced
  • 1/2 tsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup English cucumber, diced small

Instructions:

  1. Place the finely diced red onion in a large mixing bowl.
  2. Pour the lime juice over the onions. Note: Let sit for 5 minutes to mellow the raw onion flavor.
  3. Whisk in the olive oil, minced garlic, honey, salt, and black pepper. Stir until the dressing is emulsified and velvety.
  4. Add the chilled shrimp to the bowl.
  5. Toss in the halved cherry tomatoes and diced cucumber.
  6. Gently fold the mixture with a spatula until every shrimp is glossy and coated.
  7. Add the diced avocado and chopped cilantro.
  8. Fold one last time using a light touch until the avocado is distributed but the chunks remain intact.