Ensalada de Camaron (Shrimp Salad)

1. 1

   Place the fish stock or water, onion, garlic, bay leaves, peppercorns and 1 teaspoon of salt in a medium-sized saucepan or small stockpot.

2. 2

   Bring to a boil over high heat, cook uncovered for 10 minutes to infuse with the flavors.

3. 3

   Add the shrimp and cook, uncovered, for about 2 minutes, or until the shrimp turn pink.

4. 4

   Quickly cool by emptying into a colander set under cold running water.

5. 5

   Drain thoroughly.

6. 6

   Peel the shrimp and cut lengthwise into halves.

7. 7

   In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about 1/2 teaspoon more salt.

8. 8

   Place the shrimp in a large bowl with the bulb onion, chilies, avocado and cilantro.

9. 9

   Pour the lime juice dressing over the salad ingredients and toss to distribute evenly.

10. 10

    Taste for seasoning and add a little more salt and pepper if desired.

11. 11

    Serve at once.

* Per serving · 4 servings · Values may vary.