1 1/2 lbs of shrimp(fresh or frozen)
Peel, devien and remove tails.
1 large Avocado or 2 medium
1 medium onion
2 T olive oil
2 T mayonnaise
1 lime (juiced)
2 t of Himalayans Finest Pink Salt (fine)
In a medium saucepan add 2 tablespoons of olive oil.
Add diced onions and jalapeño pepper to saucepan and sauté for five minutes.
Add shrimp to onion mixture and sauté an additional four minutes until the shrimp is pink and done.
Cool shrimp mixture in a covered container in the refrigerator for a minimum of 30 minutes
Placed cubed avocado in a mixing bowl add 2 tablespoons of mayonnaise, add the shrimp mixture, add the juice of one lime and sprinkle Himalayan’s Finest pink salt over mixture and blend.