Thursday, May 27, 2010

Shrimp and Avocado Salad

Shrimp and Avocado Salad
2 Tbsp. olive oil
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1-1/2 lbs. uncooked medium shrimp, peeled, deveined and coarsely chopped
2 avocados, peeled and chopped
1/2 cup Best Foods Mayonnaise with Lime Juice

Heat olive oil in 12-inch skillet over medium-high heat and cook onion and jalapeno pepper, stirring occasionally, 5 minutes or until tender. Add shrimp and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Chill 30 minutes.

Stir in avocados and mayonnaise with Lime Juice. Season, if desired, with salt and serve with hot pepper sauce.

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