Pickled Shrimp and Avocado Salad

This is a great way to mix up your shrimp! You can prepare this ahead of time and serve it up as needed, making your dinner side salad a breeze!



INGREDIENTS:

- 1 Lb Raw Shrimp (Size 16-20)

- 1 Red Onion, Julienned 

- 1 Cup Baby Cucumbers, thinly sliced

- 1 Cup White distilled vinegar

- 1/2 Cup Water

- 1/2 Cup IT SAUCE, ROCOTO

- Salt and Pepper to Taste

- 1/4 Cup Honey

- 1/2 Cup Cherry Tomatoes, halved

- 1 Avocado, thinly sliced or diced

- 1/2 Cup Cilantro, chopped

STEPS:

1. In a large bowl, combine Shrimp, Onion and Cucumber.

2. In a sauce pot, combine Vinegar, Water, ROCOTO, Honey and Salt to taste, bring to a boil, until everything is dissolved. Remove from heat.

3. Pour your Vinegar mixture over your bowl with the shrimp/onion/cucumber.

4. Once the liquid is cooled, strain to remove the pickling liquid.

5. Toss in remaining ingredients (Cherry Tomatoes, Avocado, and Cilantro).

6. Mix, Plate, Serve.