Delicioso

This dish is such a fresh and light spin on Mexican food. It keeps getting better the longer it sits, too... so leftovers are even better than the day you make it! (Adapted from Martha's Living mag).



Mexican Shrimp Salad

4 1/2 limes, plus 4 wedges for serving
1/4 c fresh squeezed orange juice
orange zest (a pinch)
1/4 teaspoon allspice (or cinnamon and nutmeg if you don't have it)
coarse salt
fresh ground pepper
3/4 pound medium shrimp, shells on (for more flavor)
2 teaspoon tomato paste
1/8 teaspoon cayenne pepper, more if desired
1/2 medium red onion, finely chopped
1 medium tomato, coarsely chopped
8 leaves lettuce (such as butterhead), for serving
1 ripe Haas avocado, halved, pitted, peeled, and sliced

Juice 2 limes into large saucepan, add the rind, 1 quart water, 3 tablespoons orange juice and the rind, allspice, salt pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Prepare an ice-water bath. Add the shrimp to the simmering water and cook until pink and opaque, around 3 minutes. Transfer shrimp to ice-bath using a slotted spoon. Let cool slightly and peel, de-vein, and cut into small pieces. Juice the remaining limes and whisk with the remaining 1 tablespoon orange juice, salt, lime zest, pepper, cayenne pepper, and tomato paste in a medium bowl. Toss in shrimp. Refrigerate, stirring occasionally, at least 30minutes- overnight. Serve on top of lettuce leaves, with avocado and lime wedges.