Author note: Eat this salad with a side of tortillas to scoop up all the goodness. Click here to watch a video on how to open an avocado and remove the pit. This recipe is easily doubled.

1 pound spicy garlic shrimp (click here for recipe or see below), chilled

2 cups cucumber, peeled, seeds removed and sliced into bite sized-sticks

1/4 cup red onion, diced

2 avocados, cubed

1/4 teaspoon kosher salt

juice of 1 lime

1. In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes.
2. Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.

Spicy Garlic Shrimp

Author note: Two mixing bowls are required for this recipe. This recipe is easily doubled.

3 tablespoons extra-virgin olive oil

4 garlic cloves, chopped

1 teaspoon kosher salt

½ teaspoon cayenne

½ teaspoon paprika

zest of 1 lemon

juice of 1 lemon

¼ cup chopped chives

1 pound shrimp

1. Heat the oven to 400 degrees.
2. In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine
3. In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside.
4. Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat.
5. Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer.
6. Place the shrimp into the oven and cook until pink, about 8 to 10 minutes.
7. Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl.
8. Turn the shrimp several times to coat well. Place in the fridge and chilled