Ingredients
– 1 pound of medium shrimp, peeled and deveined
– 1 cup of cherry tomatoes, halved
– 1 cup of cucumber, diced
– ½ cup of red onion, finely chopped
– ½ cup of celery, diced
– ¼ cup of fresh parsley, chopped
– 1 avocado, diced
– Juice of 1 lemon
– 3 tablespoons of olive oil
– Salt and pepper to taste
Equipment Needed
– Large pot for boiling shrimp
– Colander for draining
– Mixing bowl
– Cutting board and knife
– Measuring cups and spoons
Step-by-Step Instructions
Let’s dive into the making of this delicious shrimp salad. First, I start by bringing a pot of salted water to a boil. Once it starts bubbling, I add the shrimp and cook them for about 3-4 minutes or until they’re pink and opaque. Be cautious not to overcook them, or they’ll get tough! As soon as they’re done, I scoop them out with a slotted spoon and transfer them to an ice bath to stop the cooking process. This little trick prevents them from becoming rubbery, and trust me, I learned this the hard way! (See the next page below to continue steps…)