In a hurry? Use store-bought salsa fresca -- not the processed salsa -- from the produce aisle, and the dish comes together in five minutes. Serves 6; can be doubled, or halved.
3 ripe, but still firm, avocados*
7 large (21-25 per pound) shrimp, or more if smaller, shells on
2 cups chopped fruit (tomato, or mango, or peaches)
1/4 cup chopped onion
3 Tbsp lime juice
2 Tbsp finely chopped, seeded fresh jalapeño pepper
Pinch of kosher salt, to taste
1 Tbsp chopped fresh cilantro, plus a few leaves for garnish
*Here's a tip I learned from Kalyn's Kitchen: Buy avocados a few days in advance. Bring them to desired ripeness on the countertop, then put them in the refrigerator. They will hold their ripeness, without getting overripe, for up to a week.
In a small sauce pan, place the shrimp and cover by half an inch with water. Bring water to a simmer, and cook for 3-4 minutes, until the shrimp are pink and curled. Drain and rinse under cold water, then peel the shrimp. Chop roughly, place in a small bowl, cover and refrigerate.
a bowl, combine remaining ingredients and toss well. Adjust seasoning
with lime juice and salt, to taste. Cover and chill 1-2 hours, to allow
the flavors to melt.
shrimp to salsa, and toss to combine. Taste, and adjust seasoning as
needed. Cut each avocado in half lengthwise. Remove the pit. Score each
half, leaving the avocado in the shell.
Divide the salsa among the six avocado halves, filling the cavity and mounding it up on top. Squeeze a little bit of lime juice over all, and garnish with some cilantro leaves.