This also makes a great salad. Just add chopped romaine lettuce.
AuthorNew School of Cooking
1 tomatopeeled, seeded and chopped
1/2small red onionsliced
1small garlic clovefinely chopped
1/2jalapeno chileseeded and finely chopped
1/2red bell pepperroasted, skinned and cut into julienne
1tablespooncanned chipotle chiledrained and chopped
1/3cupextra virgin olive oil
leavesfrom 6 cilantro sprigschopped
1ripe avocadopeeled, pitted and cut into 1/2 inch cubes
Bring about 5 cups of water to a boil in a pot. Submerge the shrimp in the boiling water for 30 seconds, quickly remove with a slotted spoon and let cool. Peel and devein the shrimp.
Toss the tomato chunks in coarse salt and drain in a colander for 30 minutes.
At least 1 hour before serving, toss together the shrimp and the rest of the ingredients except the avocado. Season with salt and pepper and toss gently. Refrigerate for at least 1 hour, and up to 6 hours until ready to serve.