This amazing salad is so filling you’ll need only a small portion. Dice the avocado just before you’re ready to serve, or squeeze some lemon juice over it to prevent browning if you prepare it earlier in the day. Always be sure to weigh your shrimp after it’s been peeled. For each pound of peeled shrimp you need to purchase approximately 1 1/4 pounds of shrimp in the shell. Purchase cooked cocktail shrimp if you don’t want to bother cooking raw shrimp. Photo by Brian MacDonald.

RECIPE INSTRUCTIONS
1. Spray a non-stick skillet with cooking oil and place over medium-high heat. Cook the shrimp just until pink, about 3 minutes. Remove from the heat, cool and dice.

2. Combine the shrimp with the remaining ingredients in a large serving bowl and mix thoroughly. Serve immediately.

INGREDIENTS
16 oz large shrimp, peeled and deveined
3 cups diced and seeded plum tomatoes
1 cup diced ripe avocado
1/3 cup chopped cilantro or parsley
1/4 cup diced red onion
1/2 cup light feta cheese, crumbled
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp minced fresh garlic
1 tsp minced jalapeño pepper or 1 tsp hot sauce
A pinch of salt and freshly ground black pepper
2 Tbsp olive oil

NOTES
Nutritional Analysis per Serving

Calories 229
Protein 19 g
Fat 13 g
Saturated Fat 3.6 g
Carbohydrates 6 g
Cholesterol 127 mg
Sodium 334 mg
Fiber 2.6 g

Prep Time: 15 minutes
Cook Time: 3 minutes

Make Ahead: Prepare a day in advance, omitting the avocado, cover and refrigerate. Add avocado just before serving.

Serves 6