*adjust ingredients portions according to your macros**
2 quarts water
1/4 cup kosher salt
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of a lemons
Juice of a lime
1 cup diced seeded peeled cucumber (1/4-inch dice)
4 TBSP finely chopped red onion
2 serrano chiles, seeded and finely chopped
1/2 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
3 TBSP extra-virgin olive oil
1/4 teaspoon kosher salt
Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon and lime juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Recipe by: Dominique Edwards