Serves: 4
Total Calories: 91
1. Rinse and drain the cooked shrimp. Reserve 8 whole shrimp. Chop the remaining shrimp into 1/4-inch pieces and put in a bowl. If made ahead, add all of the remaining ingredients except the avocado to prevent it from turning brown. Refrigerate the shrimp mixture.
2. About one hour before serving, mix the avocado into the shrimp salad and refrigerate again until ready to serve. To serve, place 2 lettuce leaves on each of 4 serving plates. Tightly pack about 1/2 cup of the shrimp salad into a 1/2 cup ramekin or flat-bottomed measuring cup. Invert onto a serving plate. Repeat with remaining plates. Place 2 of the reserved whole shrimp on top of each salad. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp and Avocado Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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