Fiery adobo sauce is the secret ingredient in this classic first course. Chopped cucumber, crunchy celery, and silky avocado help round out the spicy sauce, making it hearty enough for a quick and easy light lunch and perfect for a hot summer afternoon.
Recipe information
Yield
Makes 4 servings
Ingredients
3/4 pound peeled and deveined medium shrimp
1 celery rib, sliced
1 firm ripe 6- to 8-ounces avocado, chopped
1 Kirby cucumber, peeled and chopped
1 plum tomato, seeded and chopped
3 tablespoons finely chopped white onion
1 small garlic clove, minced
2 tablespoons chopped fresh cilantro
1/4 cup ketchup
3 tablespoons fresh lime juice
1 teaspoon adobo sauce from canned chipotles in adobo
2 tablespoons water
1/2 teaspoon salt
Preparation
Step 1
Cook the shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
Step 2
Gently stir together the remaining ingredients, then stir in the shrimp. Serve in bowls or festive glasses.
