Pico De Gallo With Avocado And Shrimp Recipes

PICO DE GALLO SHRIMP AND AVOCADO SALAD RECIPE

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat.
• Add the shrimp and heat until they are cooked through, stirring often. Season with salt and ground black pepper.
• Add the pico de gallo and mix until combined.
• On a salad plate, place the mixed green salad then top ith the shrimp.
• Add the avocado slices and the pico de Gallo. Serve together with the dressing and serve!

SHRIMPO DE GALLO

Steps:

• Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.
• Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.

AVOCADO PICO DE GALLO

Steps:

• Combine the first 5 ingredients in medium bowl.
• Add the Avocado, Palm, Lime Juice and salt/Dash.
• Toss gently.
• Spoon into 6 martini glasses
• garnish with a sprig of parsley or cilantr.

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE

Steps:

• Make the corn salad:
• Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
• Make the pico de gallo:
• Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
• Make the avocado purée:
• Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
• For the prawns:
• In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
• Plate the dish:
• Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.