We had a fairly warm day today and I took the opportunity of grilling outside for the third time this year. Barbecued chicken, corn, pudding, green salad with Roquefort cheese and this marveous appetizer for starters. An easy menu for the start of the weekend when you are having out of town guests.
I usually serve this with tostadas, purchased at the local taqueria. When summer comes and it's pool time, they make a delightful lunch served after or with cold bowls of gazpacho!
The recipe is from Rick Bayless owner of Frontera Grill and author of Fiesta at Rick's: Fabulous Food For Great Times With Friends.
12 oz. (about 2 1/2 cups) small-medium cooked shrimp, peeled and deveined
1 medium white onion, cut into 1/4-in. pieces
1 large ripe tomato, cut into 1/4-in. pieces (about 1 cup)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (3 serranos, or 1 to 2 jalapeños), stemmed and roughly chopped
1 medium ripe avocado, pitted, skin removed, and flesh roughly chopped
1/3 cup roughly chopped cilantro, loosely packed and thick bottom stems cut off, plus sprigs for garnish
In medium bowl, combine shrimp, onion, and tomato. Pour lime juice into food processor or blender. Cover and turn on. Drop in chiles and, when finely chopped, turn off and add avocado and cilantro. Process until smooth. Thin to creamy consistency with water, about 2 to 3 tbs. Taste and season with salt, about 1 tsp. You will have about 1 1/2 cups dressing.
Mix dressing with shrimp mixture. Cover with plastic wrap directly on surface of shrimp and refrigerate. When ready to serve, transfer to serving bowl and decorate with cilantro sprigs. Makes about 4 cups.
Note:This is best when eaten within an hour or two of being made. Keep refrigerated until just before serving.