Spicy Shrimp Avocado Salad

I found this recipe on the California Avocado Commission's website. It is a spicy, refreshing salad that can serve 3 as an entree. It can serve 6 as a compliment to any mexican meal. Preparation time does not include the chill time for the salsa. This salsa is a real keeper! Use it for chips, eggs, tacos, steaks, burgers... It is worth saving this recipe for the salsa alone!

• Ready In: 25 mins
• Serves: 3

Ingredients

• Salsa

• 2  firm ripe tomatoes
• 4  tomatillos
• 2  jalapeno peppers
• 2  garlic cloves
• 1  cup fresh cilantro
• 1⁄2 teaspoon salt

• Salad

• 3  avocados (California Hass)
• 2  cups shrimp, cooked
• 1⁄2 cup fresh lemon juice
• 1⁄2 cup celery, diced
• 2  firm ripe tomatoes
• 1  cup cucumber, diced
•  salt (to taste)
• 3  tortillas, Fried

Directions

1. Prepare salsa ahead as follows:
2. Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
3. Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
4. Whirl until only a few lumps remain.
5. Chill thoroughly.
6. For the Salad:
7. Cut up shrimp in bite size pieces and place in a medium bowl.
8. Add fresh lemon juice and let it stand for about 5 minutes.
9. Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
10. Serve salad in tostada shells and dress with salsa over the top.