Poached Shrimps with Chopped Guacamole Recipe

Clean 6 Jumbo shrimps and with a wooden skewer, skewer the shrimp from head to tail to keep it straight.

Boil them for about a minute, take them out and once cooled take out the skewer.

To make the salad, remove the skin from 1/4 cucumber and cut it into small 5 mm cubes. 

Do the same for 1/2 Roma tomato; then reduce 1/2 avocado into cubes of the same size.

Mix the diced cucumber, tomato, and avocado with a tbsp olive oil, 1,5 tbsp jalapeno’s syrup, some tabasco and salt and pepper.

Serve as shown 

Or just one, as an amuse

(Here the original recipe in The Good Gourmet magazine) 

Follow me on Instagram @peterschoenmaker7

and have a look at my book Breakfast in Gascony on Amazon for your Kindle

from simple food, looking good
Poached Shrimps with Chopped Guacamole Recipe