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
1/2 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!
