Savoir Faire: Avocado and Shrimp Canoes with Pico de Gallo Salad

viernes, 8 de julio de 2016

Avocado and Shrimp Canoes with Pico de Gallo Salad

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Avocado Shrimp Canoes. Avocados have been part of my family diet forever. My grandpa used to have his fish soup garnished with avocados (a craving that I inherited and had it during my first pregnancy), and my grandma used to garnish her black bean soup with avocado and cilantro. In my Venezuelan childhood, our favorite salads were those involving avocados. These days, there is nothing that I love more than arepas filled with whatever… and avocados! 

This is why I didn’t think twice when I learned there is a Vida Aguacate Club: I joined it immediately! Sponsored by Avocados From México, it’s a reliable source of information regarding recipes (avocados are more than guacamole) and nutritional information (among other things, avocados are a source of good fat with no cholesterol).

Another good thing is that avocados are always in season, and we can get Avocados From México all year. They are always fresh, always delicious, and always so versatile.
Take a look at these avocado and shrimp canoes. I mixed the flesh with a simple pico de gallo salad that I served on the avocado skins and topped with grilled shrimp.
They are perfect as an appetizer or simply as a tapa. I like to have them when we barbecue… You can have one or two or more, and they look so cute! Here is my recipe, and please join Vida Aguacate Club for more. Finally, Avocados From México is giving entrants the chance to win a $125 gift card or a selfie stick. Please click to participate: Avocados From Mexico Sweepstakes
Avocado Shrimp Canoes with Pico de Gallo Salad | Ingredients for 8 Canoes 
Ingredients for the pico de gallo and avocado salad 
4 Avocados From México, cut in half 
3 cups tomatoes, diced 
1 cup onion, finely chopped 
4 Tbsp. jalapeño, finely chopped 
1 cup cilantro leaves, chopped 
2 Tbsp. extra virgin olive oil 
2 Tbsp. fresh lemon juice 
Coarse sea salt 

Ingredients for the grilled shrimp 

16 shrimp, with tails 
2 Tbsp. olive oil 2 garlic cloves, minced 


1. In a bowl, combine the shrimp with the olive oil and garlic and let marinate for at least 15-20 minutes. 
2. In another bowl, mix the tomatoes, onion, jalapeño and cilantro. Add the olive oil, lemon juice, and salt and combine. Let marinate. 
3. Preheat a grilling pan over medium-high heat. 
4. Grill the shrimp 2.5 to 3 minutes per side until they look orange. 
5. Scoop the flesh from the avocados and add it to the pico de gallo salad and combine. 
6. Fill the avocado skin canoes with the pico de gallo and avocado salad and garnish with 2 shrimp.
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