INGREDIENTS
- 12 ounces cooked, peeled and deveined shrimp, preferably small (these are usually labeled 50 to 60 count when you buy them uncooked)
- 3 tablespoons Green Chile Adobo
- About 7 ounces small “pickle” cucumber or Persian (baby) cucumber, cut into ½-inch pieces
- 1 large avocado, pitted, flesh removed from the skin, then cut into small cubes
- 2 tablepoons fresh lime juice
- Salt
- A handful of cilantro leaves, for garnish
- Tortilla chips or crackers for serving
INSTRUCTIONS
In a large bowl, mix the shrimp with the Green Adobo, cucumber, avocado and lime juice. Taste and season salt if you think the mixture needs it. Scoop into a serving dish, garnish with cilantro leaves and serve with the chips or crackers.
