British Virgin Islands Shrimp Salad

Caribbean islands with British roots have a significant Indian influence, as the intercourse of empire might suggest. Hence, this salad, whilst staunchly Caribbean, also offers the mellow spice of curry.

Jalapeno and garlic add a more substantial flavoring. But allowing the basic spices to marinate for a few moments permits the flavors to blend and mellow.  A most excellent, healthy, and nutritious repast.

Ingredients


2 cloves garlic, minced

1/2 medium red onion, chopped
1/2 small red pepper, chopped

1 tsp curry powder

1 jalapeno, seeds removed, diced fine


Juice of 2 limes

2 Tbs extra virgin olive oil


Fresh ground black pepper to taste

1 lb cooked shrimp, peeled and deveined, coarsely chopped

1 avocado, peeled and diced

1 large, ripe tomato, diced


2 Tbs chopped cilantro




Method


In a large bowl combine garlic, red onion, red pepper, curry powder, jalapeno, lime juice, olive oil, and ground pepper. Stir and let ingredients marinate at least 5 minutes to allow the flavors to blend.

Add the chopped shrimp, avocado, and tomato. Combine all the ingredients together and gently toss. Top with cilantro and give a final toss.

Serves four as an appetizer or two as an entrée. A wonderful, fresh meal!