Here in the Valley, it's been in the triple digits for over a week now. When it's this hot, you don't have much energy to cook and usually don't have a huge appetite, so it’s so nice to eat a light, cool salad for lunch or dinner.
Avocados are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp.
1 pound large peeled, deveined shrimp
1 avocado – ripe but slightly firm, diced
1 c. mango – diced
2 green onions – white & green parts thinly sliced
juice of 2 limes
Whole butter lettuce leaves
Garnish – fresh torn cilantro
Fill a large bowl with lots of ice & water.
Bring a medium saucepan of water & a couple tablespoons of kosher salt to a boil. Add shrimp and cook for 2 minutes. Drain shrimp in colander and immediately add to ice water. Cool completely.
Prepare & combine your avocado, mango & green onion in a large bowl.
Add cooled to shrimp mixture. Pour lime juice over salad and season with kosher salt and fresh ground pepper and olive oil. Gently fold all ingredients together.
Spoon into lettuce cups and garnish with cilantro.
Here is the recipe video from Kin Community: