Serves 4 - 6


1 pound large shrimp, raw


½ cup chopped red onion

1 cup peeled diced cucumber

½ cup chopped celery

2 medium tomatoes, seeds removed and diced

1 to 1 ½ cups Black Pearl Oyster Salsa

¼ cup chopped cilantro

Juice of 1 lime, about 2 tablespoons

Hot sauce to taste

1 avocado, cut into chunks




Peel and devein shrimp. Place in a pot and add enough water to just cover the shrimp. Add ½ teaspoon salt and place over medium high heat. Cook until the water begins to cloud and little bubbles appear around the edges of the pot.

Turn off heat and allow to rest so shrimp will continue cooking. (This method results in very tender shrimp.)

Place a colander over a bowl and pour shrimp into the colander. Keep and chill one cup of the shrimp liquid from the bowl for later use.

Cut half of the shrimp into chunks, leaving the remaining shrimp whole for a more attractive presentation.

Place the chopped shrimp in a bowl with the onion, cucumber, celery, tomatoes, Black Pearl salsa, cilantro, and lime

juice. Gently stir to combine, adding some of the reserved liquid to the mixture to achieve the consistency you want.

To serve, add salt and hot sauce if needed and gently mix in the chopped avocado. Dip the whole shrimp into the

sauce and arrange on top.

Serve in small bowls or parfait/martini glasses with tortilla chips.

NOTE: If I have a crowd that can take some heat, I add a finely diced jalapeño to the mixture!