- ◾2-3 cups of small to medium shrimp, deveined, pre-cooked and thawed
- ◾½ of a red onion, finely sliced (about ¾ cup)
- ◾2 large ripe avocados
- ◾1 large ripe mango
- ◾½ cup cilantro leaves, coarsely chopped
- ◾¼ cup Serrano Honey Balsamic Vinegar
- ◾3 tablespoons freshly squeezed lime juice (about 2 small limes)
- ◾freshly ground black pepper
Cut the red onion in half lengthwise through the root end. With the cut side down, cut through the middle again lengthwise. Slice the onion crosswise into the thinnest possible slices. You should have about ¾ cup of thinly sliced red onion. Fill a small bowl with cold water and about 2 teaspoons of salt. Stir to dissolve most of the salt. Transfer the sliced onions into the salt water and let stand for about 10 minutes while you prepare the remaining ingredients. Cut the avocados and mango into bite-sized pieces. Coarsely chop about ½ cup of cilantro. Remove any tails from the pre-cooked shrimp.
Prepare Serrano Honey Balsamic and Lime dressing
Mix together the ¼ cup of Serrano Honey balsamic and the 3 tablespoons of lime juice.
In a large bowl, add the shrimp, avocado, mango, red onions, cilantro and the Serrano Honey balsamic and lime dressing. Season with salt and pepper to taste and toss gently to combine. Store in refrigerator for at least 15 minutes but not more than an hour before serving. Serve in martini glasses or use the half shells of the avocados. Garnish with cilantro leaves and 1 to 2 shrimps with tails still left on, if any (as shown in feature photo).
MAKES 4 APPETIZER SERVINGS