Ingredients

The following ingredients have 9 Servings
  • 2 pounds raw jumbo shrimp, (peeled and deveined)
  • 2 tablespoons olive oil, (divided)
  • 1 large English cucumber, (chopped)
  • 1 firm avocado, (peeled and chopped)
  • 1 lime, (juiced)
  • 1 clove garlic, (minced)
  • 1/4 cup fresh chopped mint leaves
  • 2 tablespoons fresh chopped cilantro
  • Salt (and pepper)

Instruction

  • Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
  • Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
  • Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
  • Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.