I made this (and planned to post it) quite some time ago, which means I am overdue for a recipe post!
This is a REALLY good one, and perfect for Spring/Summer. YUM.
I tend to end up with leftover produce and groceries that need to be used, so I find a recipe that will allow me to utilize them. For example: I had Feta, seafood, and red onion that needed to be used, and on top of that someone gave me some Avocados. There was NO WAY I was gonna miss out on that flavor combination! A few clicks on the inter-web, and an appropriate recipe appeared!
1 sm. red onion, finely diced (I used half of a medium)
1/2 C. cilantro, chopped (I used almost a full cup)
16 oz. fresh bay shrimp (I used pre-cooked/frozen, since there is already a LOT of prep in this recipe)
8 oz. tomato-basil feta crumbles (I used regular Feta)
1 avocado, cubed (I used 3!)
1 fresh lime, juiced
I DID NOT like all of that oil, so you should definitely go with less and add more lime. MUCH better!
1/2 C. olive oil (Use 1/4 C. olive oil)
1-2 fresh limes, juiced (Use 2!)
1/2 tsp. salt
1/2 tsp. pepper
In a 2-cup measuring cup, combine the olive oil, 1/4 cup of the lime juice, salt and pepper. Whisk to emulsify and set aside.
In a small colander, place separated shrimp, and drizzle with lime juice. Toss and set aside.
Add the finely diced red onion, the chopped cilantro, the feta crumbles and the cubed avocado to a medium mixing bowl. Give the colander a gentle shake and add the bay shrimp to the bowl. Gently toss the ingredients until just mixed.
Drizzle the dressing and gently toss again so as not to break up the shrimp meat. Serve with toasted Baguette slices.
It would have been easier, if I had just popped it in the food processor, but I really like the chunky consistency! Maybe next time I will try it in the processor to see how it comes out. I obviously used Hint of Lime tortillas, and they worked really well, but use whatever works for you. Enjoy!