Spicy Shrimp Avocado Salad

Low calorie, spicy, refreshing salad that can be used as a main dish or to compliment any Mexican meal.

3 ripe genuine California avocados
2 cups cooked shrimp
1/2 cup fresh lemon juice
1/2 cup diced celery
4 ripe tomatoes
1 cup diced cucumbers
2 tsp salt or to taste
2 garlic cloves
2 jalapenos
1 cup fresh cilantro
4 green tomatillos
6 tostada shells

Cut up shrimp in good size pieces and place in a medium bowl. Add fresh lemon juice and let it stand for about 5 minutes

Dice avocados, 2 fresh tomatoes, celery and cucumbers add to shrimp. Cover and chill in refrigerator for 15 minutes

Prepare salsa as follows:
Boil remaining 2 fresh tomatoes, 4 green tomatillos and jalapenos for about 10 minutes.

Rinse and place in blender, add garlic cloves and cilantro and salt to taste, about 1/2 tsp.

Add salsa mixture to your shrimp and avocado salad, mix all ingredients well and serve on tostada shells.

Makes 6 servings
Source: California Avocado Commission