Green Shrimp Cocktail
Servings: 4 as a light main course, 6 as an appetizer
INGREDIENTS
- 1 pound small cooked shrimp (ones that are about 50 to the pound—if yours are larger cut them in half or thirds)
- A generous cup diced cucumber—peeled or not, about ¼-inch pieces (you’ll need about half of a medium cucumber)
- A generous cup peeled, diced jícama—about ¼-inch pieces (you’ll need about ¼ of a small jícama)
- 1 large avocado, halved, pit removed, flesh scooped from the skin, cut into ¼-inch pieces
- A handful of chopped cilantro, plus sprigs for serving
- 1 1/2 cups Avocado-Tomatillo Salsa
INSTRUCTIONS
In a large bowl, combine the shrimp with the cucumber, jícama, avocado, cilantro and salsa. Taste and season with salt, usually about ½ teaspoon. Refrigerate for the flavors to mingle, or serve right away—it’s delicious both ways.