1 tablespoon extra virgin olive oil
1 tablespoon fresh cilantro, chopped
1 lime, juiced (about 2 tbsp)
1 lb medium or large cooked shrimp
1 cup grape or cherry tomatoes, halved
1 avocado, cut into ½–inch cubes
Salt and freshly ground pepper to taste
- Whisk the olive oil, cilantro and lime juice in a large bowl.
- Add the shrimp, tomato halves, avocado and toss gently.
- Season with additional salt and pepper to taste. Serve immediately or chilled overnight.
Recipe and photo courtesy of The National Fisheries Institute.
Total Fat: 19g
Saturated Fat: 2g