Shrimp and Avocado Salad with Corn and Tomatoes

[nverland]

Shrimp and Avocado Salad with Corn and Tomatoes
Total time: 30 mins Servings: 4
Storage: Refrigerate the shrimp for up to 2 days; the sauce for up to 4 days.

Ingredients

For the sauce
2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems
2 scallions, coarsely chopped
2 serrano peppers, seeded and chopped
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon white vinegar
1/4 teaspoon fine salt, plus more to taste
Water, as needed

For the salad
2 ripe avocados (11 ounces total)
1 cup frozen corn kernels, defrosted and chilled
1 cup (6 ounces) grape tomatoes, quartered
2 tablespoons finely diced red onion
1 tablespoon fresh lime juice, plus more to taste
1/4 teaspoon fine salt, plus more to taste
1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count)

Steps

1. Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste, and season with additional salt, if needed. You should have a scant 1 cup.
2. Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 an avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle with the lime juice and sprinkle with salt.
3. Place 4 to 5 shrimp on top of each mound, then spoon the sauce over and serve.