Avocado-Dressed Shrimp à La Mexicana

• 12 ounce (about 2 1/2 cups) medium-small shrimp, peeled, deveined, and cooked
• 1 medium white onion, cut into 1/4-inch pieces
• 1 large red-ripe tomato, cut into 1/4-inch pieces (should yield 1 generous cup) or sun dried tomatoes
• 1/4 to 1/4 cup fresh lime juice
• hot green chiles to taste (usually 3 serranoes or 1 to 2 jalapenos), stemmed and roughly chopped
• 1 medium, ripe avocado, pitted, flesh scooped from the skin and roughly chopped
• 1/3 cup (loosely packed) cilantro, roughly chopped (thick bottom stems cut off), plus sprigs for garnish
• salt

1. 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.