Ingredients
Shrimp
- 1 1/2 lbs raw shrimp de-veined
- 1 lime
- 2 sprigs of dill weed
- 1 bay leaf
- 2 tsp salt
- Fresh cracked black pepper
- About 2 quarts water
Shrimp Salad
- 1 ripe avocado
- 2 tsp lime juice
- 1/2 cup finely chopped celery
- 1/3 cup chopped green onion
- 3 Tbsp minced fresh dill weed
- Salt
- 1/4 cup mayo little more if you like it saucier
Instructions
- Clean and de-vein shrimp.
- Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.
- Add shrimp to the pot and cook until just done. (About 2-3 minutes)
- Strain off water and let shrimp cool in the strainer until easy to handle.
- Add shrimp to a mixing bowl.
- Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
- Add diced celery, green onion, and dill weed.
- Add lime juice and salt, gently mix.
- Add mayo and mix until all evenly coated.
- Cool for 30 minutes to an hour and serve.
- Store in the refrigerator, in an air-tight container.
