Pico De Gallo Shrimp And Avocado Salad Recipes

SHRIMP PICO DE GALLO

Steps:

• Heat canola oil over medium heat, toss in raw peeled shrimp.
• Sprinkle with Tony Cacciatore seasoning. Cook for 3 minutes or until done.
• Chop shrimp then place in a mixing bowl
• Add onions, tomatoes, jalapenos, lime juice and cilantro. Salt to taste
• Toss until well mixed, chill in refrigerator until ready to serve.

PICO DE GALLO SHRIMP AND AVOCADO SALAD RECIPE

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat.
• Add the shrimp and heat until they are cooked through, stirring often. Season with salt and ground black pepper.
• Add the pico de gallo and mix until combined.
• On a salad plate, place the mixed green salad then top ith the shrimp.
• Add the avocado slices and the pico de Gallo. Serve together with the dressing and serve!

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE

Steps:

• Make the corn salad:
• Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
• Make the pico de gallo:
• Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
• Make the avocado purée:
• Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
• For the prawns:
• In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
• Plate the dish:
• Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

PICO DE GALLO SHRIMP SALAD

Steps:

• Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
• For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
• Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
• I serve this in bowls lined with butter lettuce.