You guys – I’ve done something for the very first time and I’m so excited to tell you about it!

Let me start at the beginning…..

Recently, I’ve been craving a certain kind of summer salad. I had all the flavors and components in my head and just knew it would be delicious.

Now, normally I’d search Epicurious, Martha or Smitten to see if I could find a recipe that came close to what I had in mind.

But not this time.

Nope – THIS time I decided to just make the dish on my own.

Without a recipe.

Do you know how big this is for me? I never – EVER – cook without a recipe. And I never –  EVER – deviate from the recipe in hand.

But I felt confident that I could pull this off, and that it would be delicious.

So I did.

And it was.

And how could it not be? There’s shrimp. And lots of fresh  lime juice. And all my favorite fixings – avocado, tomatoes and corn. Plus feta cheese. Oh, and tortilla strips – because you have to have crunch, right?

shrimp lime avocado salad

shrimp lime avocado salad

shrimp lime avocado salad

The family unanimously approved, so look out world – there’s no stopping me now!

I mean, who knows what’s next?


Bungee jumping?

Hmm – maybe I should just take it slow to start. Like, perhaps I’ll stop “leveling off” those teaspoons (shudder).

How about you? Do you “wing it” when you cook, cobbling meals together with whatever you have on hand? Or are you a “slave to the recipe”?

Shrimp and Avocado Salad
by the brave and fearless me

1 1/2 lbs. large shrimp, peeled and deveined
3 garlic cloves, peeled and crushed
1/4 c. fresh lime juice
1 t. cumin
2 T. olive oil

1/4 c. fresh lime juice
2 T. olive oil
2 ears of corn, grilled
2 ripe avocados – halved, pitted and cubed**
1 pint of cherry tomatoes, halved
generous handful of chopped fresh cilantro
salt and pepper

4 oz. feta, cubed
tortilla strips
lime wedges

Marinate the shrimp:
Combine all ingredients in a zip loc bag – let sit in the fridge for about 3o minutes.

Prepare the salad:
Grill shrimp till cooked through and no longer pink (alternatively, you can broil it). Set aside.

In a large bowl, whisk the lime juice and olive oil till combined. Using a large knife, remove the kernels from the corn – add to the bowl along with the avocados, tomatoes and cilantro. Gently combine. Add shrimp and season to taste with salt and pepper.

Serve, passing the feta, tortilla strips and lime wedges separately.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

** I love this article on how to pick the perfect avocado!


  1. Nancy on June 30, 2012 at 4:54 pm

    So impressed!! It looks delicious…I will definitely be making this soon!!

  2. jodi on June 30, 2012 at 5:15 pm

    Good for you! It looks delicious!

  3. Hotly Spiced on June 30, 2012 at 5:54 pm

    I bet your weather is just perfect for this kind of salad. I have the same lemon squeezer as you except mine’s red. It also came from NYC! xx

  4. Meri on June 30, 2012 at 5:55 pm

    Yummy!!! I’ll be making this too

  5. Jennifer Cullen on July 1, 2012 at 2:52 pm

    Ooooo, this sounds delicious. I’m sitting here looking at about a dozen avocados that are going to be ripe in a few days. And we’re on the ocean so I’m sure we could get some fresh shrimp. Yummy.

    There’s no stopping you now, Sheri. Though no bungee jumping please.

  6. jen on July 9, 2012 at 7:31 am

    this looks awesome!! i will try, feature and link!

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