Delicious and Paleo-o-o

Last weekend I visited my family and we had lobsta. YUMMM. My Mom made a couple of dips and one was delicious and Paleo friendly. I decided to make it as a salad instead of a dip, but you could use it as a dip and serve it with tortilla chips (not Paleo, sad) or on any kind of sliced veggie that is strong enough to double as a chip.

This came from Lindy Leigh on Tasty Kitchen. Just like to give credit where credit is due!

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Fresh Cucumber and Shrimp Salsa

Start with 1 pound of cocktail size shrimp (called salad shrimp avail in freezer section) - thaw, drain, pat dry and place in a bowl.

Dice and add to bowl:
1 whole English cucumber
3 whole firm roma tomatoes
2 whole jalapenos (do not forget to seed them and wash your hands after)
2 whole avocados

Chop and add to bowl:
1/2 cup of cilantro

Measure and add to bowl:
1/4 teaspoon cumin
1/4 teaspooon oregano
1 teaspoon salt (or to taste) - I used less because the shrimp is fairly salty
Juice of one lime

Mix it really well. Refrigerate for one hour. Serve as suggested above.

NOTE: Just in case you don't know, avocado browns quickly once cut. Here's a little trick. Put the avocado in right before you pour in the lime juice. Coat the avocado well with the lime juice and toss. The lime will slow the browning process. You can also toss your two avocado pits in the bowl - they also help prevent browning, too (keep that in your files for future use - it's a free tip!)

I cut the recipe in half and just ate a third of it for lunch . Delicious!