This is what you call a “floating recipe”. Meaning that it comes from a friend, who got it from her neighbor who got it from…who knows anymore?
Anyway, I was at my friend’s house for lunch last week, and she served this delicious, bright, easy-to-make salad. This is just one of those great combinations of ingredients that afterwards, you can’t wait to eat again. I asked her for the recipe while my mouth was still full (and she’s the amazing kind of friend that sends it right away). I made it the next day for my family—and ended up sharing it with our neighbors—who asked for the recipe while their mouths were still full…and now I’m casting it even further into the universe because this really should belong to everyone—it’s just that good.
Shrimp Salad with Lime Vinaigrette
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.