Caribbean Shrimp Salad

1/2 lb shrimp

1 mango, diced

1 small avocado, diced

1/4 small red onion, diced fine

grapefruit, peeled, membranes removed, pieced

handful cilantro, chopped

1 green onion, green only

1 1/2 tbs mayonnaise

1 tbs Bubbie’s Haba-Lava (If you can handle more add it!)


Iceberg lettuce leaves (for it’s lovely crunch)


Peel and devein shrimp. Bring 4 cups of water to a boil, with 1/2 of a lemon and it’s juice, stems of 1 cilantro bunch, salt, and 3 peppercorns. Once water is at a steady boil add shrimp. They should take no longer than 3 minutes to cook. Be careful not to overcook. Check at 2 minute mark. Remove from heat, strain, and place in mixing bowl.

For an easy version you can make this recipe with pre-boiled shrimp.


Add fruit, vegetables, and cilantro to shrimp. Carefully fold in the mayo and Bubbie’s as to not make fruit mushy.


Plate on a bed of much maligned iceberg lettuce and serve. Servings 2

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