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Export 15 ingredients for grocery delivery
Step 1
1 Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth
Step 2
2 If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency
Step 3
3 Taste and season with additional salt, if needed
Step 4
4 You should have a scant 1 cup
Step 5
5 Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 avocado onto each of the 4 serving plates; mash it with a fork
Step 6
6 Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle each with the lime juice and sprinkle with salt
Step 7
7 Place 4 to 5 shrimp on top of each mound, then spoon the sauce over each and serve
Step 8
8 NOTE: If using fresh corn, you’ll need about two ears to get 1 cup of kernels
Step 9
9 The corn should be cooked and chilled
Step 10
10 To boil your own shrimp, bring a medium pot of generously salted water to a boil
Step 11
11 Quarter a lemon, squeeze it into the water and then drop it into the pot
Step 12
12 Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes
Step 13
13 Slice one shrimp open to see that it is opaque throughout, then drain and spread on a platter to cool
Step 14
14 (The cooking time will vary with the size of the shrimp
Step 15
15 )