Shrimp and Avocado Salad With Corn and Tomatoes

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 )