Southwestern Shrimp Salad Recipe

Treat your tastebuds with this easy and delicious appetizer recipe!

1 lb cooked shrimp, peeled and deveined
1/2 can corn, drained (or fresh or frozen)
1/2 can black beans, rinsed and drained
1 avocado, diced
1/4 red onion, diced
1 medium tomato, diced
1 jalapeno, diced
juice of 2 limes
cilantro, chopped (to taste)
olive oil
salt and pepper

Peel shrimp and chop into bite size pieces. Prepare all vegetables by dicing into similar sized chunks.

In a small bowl combine lime juice, onion, salt and pepper, and a drizzle of olive oil. Let sit for about 5 minutes to allow the juices to mellow out the flavor of the onion.

In a large mixing bowl, combine corn, beans, avocado, tomato, jalapeño, shrimp, and cilantro. Add onion mixture and stir to coat. Add more oil or lime juice if needed. Season with salt and pepper to taste.

For best flavor, refrigerate for at least 30 mins. Serve with tortilla chips, over greens, or just by itself!