Lime, Shrimp and Avocado Salad

Serves 3 or 4. Recipe is from “Cooking up a Legacy of Faith” by St. John’s Rosary Altar Society. The recipe was submitted by Jellie Tolentino.

¼ cup chopped red onion

Juice of 2 limes

1 teaspoon olive oil

Salt and pepper to taste

1 pound jumbo or extra-large shrimp, peeled, deveined, cooked and coarsely chopped

1 medium avocado, diced

1 tomato, diced

1 small jalapeño, seeds and veins removed, finely diced

1 teaspoon chopped fresh cilantro or parsley

Salad greens to serve salad over OR on washed and chilled lettuce leaves to make lettuce wraps

Additional avocado if desired for slices or halving

Crackers if desired

1. In small bowl, combine red onion, lime juice, olive oil, salt and pepper. Let marinate about 5 minutes to mellow the flavor of the onion.

2. In a large bowl, combine chopped shrimp, avocado, tomato and jalapeño.

3. Add the lime juice mixture and cilantro or parsley and gently toss.

4. Taste for seasoning and adjust salt and pepper, if desired. Serve alone, on salad greens or wrapped in cold lettuce leaf or over additional avocado slices or halved avocado.