Shrimp & Avocado Salad - Recipe Contest Winner

1 ½ pounds cooked shrimp, chilled
4 avocados diced
5 limes
2 tablespoons fresh ginger minced
3 cloves garlic minced
2 serrano chile peppers, minced
½ cup Olive Tap Sorrento Orange Olive Oil
½ cup Olive Tap Hot Pepper Olive Oil
½ cup Tangerine Balsamic Vinegar
¼ cup Pineapple Balsamic Vinegar
1 ½ cups fresh cilantro chopped, reserve ½ cup for garnish
Fresh Ground pepper
Sea Salt

Directions:

In large bowl, pour juice of five limes over four diced avocados, set aside. Whisk together, ginger, garlic, chile peppers, olive oils and balsamic vinegars. Toss in one cup cilantro and salt and pepper to taste. Pour marinade over chilled cooked shrimp and let marinade in refrigerator two hours, stirring every twenty minutes or so.

Now, alternately spoon avocado mixture and shrimp (reserve marinade for finishing) into 6 large margarita glasses. Continue spooning, alternating for even distribution of both avocados and shrimp in each glass. Generously drizzle each glass with marinade. Garnish with remaining ½ cup of cilantro and serve.

Serves 6 as an appetizer.

An Original Recipe by Marni Mensching,
The Olive Tap Recipe Contest Winner