Shrimp with Cucumber, Tomato and Avocado Salad

Shrimp with Cucumber, Tomato and Avocado Salad

My mom broke her patella while she was in Maryland a few weeks back, so she hasn't had quite the summer that she imagined she would have.  Luckily, she didn't need surgery, but she did need help in the kitchen.  My dad isn't a cook.  He once boiled hot dogs and corn on the cob in the same pan.  His rationale was that the grease from the hot dogs would "butter the corn."  Gross.  My mom has lots of fresh herbs and she always has gulf shrimp from the Kemah seafood market.  I stopped at the store on the way to her house to make lunch, picked up some fresh vegetables and this salad was invented.  Miss F inhaled the shrimp, tolerated the avocado and refused the rest.  Her loss.

Shrimp with Cucumber, Tomato and Avocado Salad

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 lemon
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 cucumber, chopped
  • 1 large avocado, chopped
  • 10 leaves basil, minced
  • 2 pounds shrimp, peeled and deveined
Read the whole recipe on So Tasty, So Yummy