This is a magnificent recipe to make during the summer when you don’t feel like turning on the oven and heating up the kitchen.
Although I have served it as a side, I have also used it as a main dish and served as a salad over mixed greens and more of the flowering kale.
It is really refreshing on a hot summer night. Serve with a chunk of homemade sourdough bread or homemade crackers and a glass of Kendall Jackson Chardonnay. More about homemade crackers next week.
1 pound fresh shrimp
¼ C ketchup
¼ C lime juice
1-2 tsp hot pepper sauce
½ C chopped tomato
¼ C Chopped onion
1.4 C snipped fresh cilantro
2 avocados, seeded, eppled and chopped
Lime wedges
Purple flowering kale
Peel and devein shrimp. Cook in boiling water for 1-2 minutes or until shrimp are opaque, stirring occasionally. Drain;rinse under cold running water.
In a large bowl, stir together ketchup, lime juice, and hot pepper. Add shrimp, tomato, onion and cilantro;toss to coat. Cover and chill for 2-4 hours.
Just before serving, add avocados;toss to coat. Garnish with lime wedges and flowering kale.
Make 8 appetizers.
Bon Appetit!
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