This appetizer came together at the last minute. I had some cooked shrimp and wanted to make a first course salad with them. Everything else in this recipe just happened to be lying around my kitchen. That’s how recipes get created in my kitchen. I start with an ingredient and then figure out what other things I have that will complement it.
The tomatoes were the last of my ripe garden tomatoes. Not my favorite variety but with the other flavors, they were fine, which means this would work with your average dull supermarket tomatoes. Pomegranates are in season right now and they add a surprising crunch to this colorful salad. I’ve made a few modifications to the recipe I made for a dinner party, making the presentation more elegant.
Shrimp, Tomato and Avocado Salad
4 martini or wine glasses, chilled
12 oz cooked shrimp (small shrimp are fine)
3 medium tomatoes
1/4 cup pomegranate seeds
1 medium avocado
juice of 1/2 lime
2 tbl lemon olive oil OR 2 tbl extra virgin olive oil and zest of 1/2 lemon
2 tbl chopped cilantro
salt and pepper
large pinch of mild or medium pure chile powder, such as New Mexican red Chimayo
4 sprigs of cilantro for garnish
1. If the shrimp are 31/40’s or larger, cut into bite-size pieces, about 1″. Place in a medium bowl.
2. Dice the tomatoes and combine with the shrimp. Add the pomegranate seeds, season with salt and pepper.
3. Add lime juice, lemon oil, cilantro, and chile powder to shrimp-tomato mixture and toss gently.
4. Dice the avocado. Season with salt and pepper.
5. To assemble, place 1/8 of the shrimp-tomato mixture in each glass. Then place a small layer of avocado pieces followed by 1/4 of the remaining shrimp-tomato mixture. Finish off with remaining avocado.
6. Chill in refrigerator for 30-60 minutes. Garnish with cilantro sprigs and serve.
Note: Do not chill much longer than 1 hour because the shrimp is likely to get mushy from the lime juice.
Link to PDF of Shrimp, Tomato and Avocado Salad