3 ripe, but still firm, avocados
7 large shrimp, or more if smaller, shells on
2 cups chopped fruit (tomato, or mango, or peaches)
1/4 cup chopped onion
3 Tbsp lime juice
2 Tbsp finely chopped, seeded fresh jalapeÒo pepper
Pinch of salt, to taste
1 Tbsp chopped fresh coriander plus a few leaves for garnish.
In a small sauce pan, place the shrimp and cover by 1.5cm with water. Bring water to a simmer, and cook for 3-4 minutes, until the shrimp are pink and curled. Drain and rinse under cold water, then peel the shrimp. Chop roughly, place in a small bowl, cover and refrigerate. In a bowl, combine remaining ingredients and toss well. Adjust seasoning with lime juice and salt, to taste. Cover and chill 1-2 hours, to allow the flavors to melt. Add shrimp to salsa, and toss to combine. Taste, and adjust seasoning as needed. Cut each avocado in half lengthwise. Remove the pit. Score each half, leaving the avocado in the shell. Divide the salsa among the six avocado halves, filling the cavity and mounding it up on top. Squeeze a little bit of lime juice over all, and garnish with some coriander leaves.