The perfect summer meal has arrived, whether this is for a romantic date night or family BBQ. With very few ingredients that are fresh and bold, this recipe is easy to prepare and even better to enjoy over a glass of rosé.
Herb Shrimp with Avocado Salsa
1/2 pound of shrimp, deveined and peeled
2 avocados, pitted and cubed
1/2 english cucumber, peeled and chopped
1/4 white onion, finely chopped
3 tbs. cilantro, chopped
2 tbs. mint, chopped
3 tbs. flat leaf parsley, chopped
2 tbs, extra virgin olive oil, plus 1 tbs, for cooking
2 tbs. lemon juice
1 tbs. chopped jalapeno, with seeds
1 garlic clove, grated
1 tbs. lemon zest
1 tbs. lime zest
1 tsp. cumin
Salt and pepper
In a small bowl, combine shrimp with lemon zest, garlic, half of the olive oil, cumin, a pinch of salt, and a pinch of pepper. In a skillet on medium heat with the oil saved for cooking, saute shrimp 2-3 minutes per side or until shrimp turn pink with light brown edges. Place shrimp back in a bowl, then toss with cilantro, mint, half of the parsley, and lemon juice.
In a separate bowl while the shrimp are cooking, place avocado, cucumber, onion, jalapeno, remaining parsley, lime zest, and lemon juice in a bowl. Drizzle with remaining olive oil, then season with salt and pepper to taste. Gently toss the salsa until the ingredients are combined, but without avocado becoming mushy or losing it's texture.
Place avocado salsa on a plate, then place shrimp on top of the salsa. Sprinkle with any remaining herbs or olive oil, and enjoy! *Looking to serve this as an appetizer? Serve with tortilla chips or lettuce cups to make this an impressive party food everyone will enjoy.