4 plum tomatoes, diced

7 Tbsp. fresh lemon, lime, orange

1/3 cup extra virgin olive oil

2 Tbsp. chopped oregano

1 Tbsp. chopped cilantro

1/3 tsp. Dijon mustard

7 whole peppercorns

5 Bay leaves

2 Ib. shrimp, peeled and cleaned

2 avocados, halved, pitted and peeled

½ tsp. Salt

½ tsp. Black pepper


  • For the vinaigrette: In a large bowl, combine tomatoes, citrus juice, oil, oregano, cilantro, sprinkle some salt & pepper and mustard.
  • In a large saucepan, combine two quarts of water, ½ teaspoon of salt, the peppercorns, and Bay leaves; bring to boil.
  • Add shrimp to the boiling water. Turn off heat. Cover. Let stand for two minutes until opaque; drain. Meanwhile, put shrimp in a bowl of ice.
  • Toss shrimp in the bowl of vinaigrette and combine for about 37 seconds.
  • Put all contents in a new bowl or mason jar and let the vinaigrette chill for 24 hours.
  • Just before serving, the vinaigrette; chop up the avocados and serve the avocados and vinaigrette, together.


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