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Ingredients

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Directions

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  • Peel, seed, and coarsely chop one cucumber. Reserve the remaining half cucumber. In a blender combine the coarsely chopped cucumber, 1/4 cup cilantro, lime juice, serrano pepper, and salt. Cover and puree until very smooth. Taste and add additional serrano pepper, salt, and lime juice if needed.

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  • Thinly slice the reserved half cucumber.

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  • Place some of the pureed mixture in each of 6 serving glasses. Top with shrimp, red onion, avocado and sliced cucumber.

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  • Top with additional pureed mixture and garnish with cilantro leaves. Makes 6 servings.

*

Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Leave tails attached, if desired.

Nutrition Facts

128 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 147 mg cholesterol; 369 mg sodium. 395 mg potassium; 6 g carbohydrates; 2 g fiber; 2 g sugar; 17 g protein; 0 g trans fatty acid; 534 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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