This fresh and zesty dish never fails to disappoint. Your guests will love this simple party food, and you’ll love making it!
recipe courtesy of Rick Bayless
In a medium bowl, combine the shrimp, onion, and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when chopped, turn off device and scoop in the avocado and cilantro. Process until smooth. Thin to a “creamy dressing” consistency with water, usually 2 to 3 tablespoons. Taste and season with salt, usually about 1 teaspoon (you will have about 1½ cups). Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp à la Mexicana and refrigerate. When you’re ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it’s ready.