Mango Avocado Shrimp Salad
For the shrimp:
- 1 pound of extra large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 tablespoon chopped cilantro leaves
- the juice of 1/2 lemon
- salt and pepper to taste
For the mango avocado salsa:
- 1 cup diced mango
- 1 cup diced avocado
- the juice of 1/2 lemon
- 1 tablespoon cilantro
- 1 tablespoon olive oil
- 1/4 cup minced onion
- salt to taste
For the shrimp: Heat the oil in a large pan over high heat.
Season the shrimp generously with salt and pepper to taste.
Add the shrimp , the garlic, and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.
Stir in the lime juice and cilantro and serve with mango avocado salsa.
For the salsa: Combine all of the ingredients in a bowl and serve with the shrimp.
