Lime-Cooked Shrimp With Avocados

• 12 medium size shrimp, peeled and deveined
• 3/4 c. lime juice (from about 6 limes)
• salt and pepper to taste
• 1 Tbsp. cumin
• 2 ripe avocados, peeled, pitted and cut into 8 slices each
• 2 red onions
• 1 c. thinly sliced cabbage
• 1 ripe tomato, diced small
• 1/4 c. fresh oregano
• 1 tsp. red chili flakes
• 1/2 c. extra virgin olive oil

1. In a large pot of boiling water, blanch the shrimp for 45 seconds.
2. Remove and drain shrimp.
3. Cut them in half and place them in a flat, shallow pan.
4. Pour 1/2 cup of lime juice over the shrimp.
5. Sprinkle with salt, pepper and cumin.
6. Cover the pan and leave in refrigerator for 2 hours.
7. Remove shrimp and discard lime juice.
8. Place shrimp in a large bowl with avocados, onion, cabbage, tomato, oregano and chili flakes.

shrimp, lime juice, salt, cumin, avocados, red onions, cabbage, tomato, fresh oregano, red chili flakes, extra virgin olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=940947 (may not work)