Chilled Shrimp & Lime Salad

Name: Chilled Shrimp & Lime Salad
Yield: serves 6
Ingredients: 1 pound shrimp, peeled, deveined, and butterflied; 1 cup cherry tomatoes, quartered; 1 red bell pepper, thinly sliced; 1/4 red onion, thinly sliced (about 1/2 cup); 1 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish; 1 jalapeño, stemmed and finely chopped; 1 avocado, pitted and chopped (see Cooking Notes, page 10); 1 teaspoon salt, or more to taste; Black pepper; 7 limes; 1 tablespoon prepared horseradish; 1 tablespoon ketchup; 2 tablespoons olive oil; Corn nuts, for garnish

December 9, 2011

This is a wonderfully refreshing salad that walks the line between a shrimp cocktail and a ceviche. It’s also incredibly forgiving—so feel free to use as much (or little) of the ingredients as you like. Tangy and fresh, it is a great start to any meal.

Recipe notes

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