"This salad can be served as a cool and satisfying dinner or lunch. The delicious taste of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan..."
INGREDIENTS
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1 pound peeled and deveined cooked shrimp, coarsely chopped
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2 plum tomatoes, seeded and chopped
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2 green onions, chopped
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1/4 cup finely chopped red onion
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1 jalapeno pepper, seeded and minced
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1 serrano pepper, seeded and minced
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2 tablespoons minced fresh cilantro
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2 tablespoons lime juice
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2 tablespoons seasoned rice vinegar
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2 tablespoons olive oil
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1 teaspoon adobo seasoning
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3 medium ripe avocados, peeled and cubed
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Bibb lettuce leaves
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Lime wedges