1 pound shelled, deveined, large cooked shrimp, diced (21-25 per pound)
1/2 medium seedless cucumber, diced
2 plum tomatoes, seeded and diced
1/4 cup thinly sliced and quartered red onion
1/4 cup snipped fresh cilantro
1/4 cup lime juice
1 jalapeño pepper, seeded and finely chopped
1/2 teaspoon salt
1 medium avocado
Coarse salt, lime slices and whole shrimp (optional)
Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in Classic Batter Bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.
Immediately before serving, dice avocado using Paring Knife and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.
Yield: 4 servings
Nutrients per serving: (about 1 cup): Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 220 mg, Carbohydrate 8 g, Protein 26 g, Sodium 550 mg, Fiber 5 g
Diabetic exchanges per serving (about 1 cup): 1/2 vegetable, 3 1/2 low-fat meat (0 carb)
Cook’s Tips: To easily dice an avocado, begin by cutting it in half and removing the large pit. Using a Paring Knife, cut into the avocado flesh, not going all of the way through the skin, in vertical and horizontal rows. Using a spoon, scoop the already diced avocado out of the skin directly into the bowl.
For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.
