Another favorite of mine is this avocado and shrimp seafood salad recipe. You might be noticing a theme here too! If refreshing summer seafood salads are what you are looking for, this recipe might be right up your street as well. Featuring shrimp and avocado, as well as typical south of the border ingredients like chilies, lime juice and cilantro, this delicious and juicy seafood salad recipe is easy to make and suitable for any occasion. The green chili pepper spices up this seafood salad recipe, as you would imagine, although if you prefer milder salads you can leave the chili out altogether or simply use half or a quarter of it. Not everyone likes to use chilies in their seafood salads after all. You can use any kind of shrimp for this – tiny, small or medium. This is not a salad for the jumbo shrimp or prawns though, since everything is tossed together so smaller ones fit the bill the best. If you do have some large shrimp to use up you could always chop them up after cooking them of course. Cook the shrimp by boiling them for a couple of minutes. Peel the shrimp before or after cooking, if they have the shells on. Shrimp cook fast and as soon as they are pink and float to the top of the water in the pan they are ready to add to the salad. You could buy ready-cooked shrimp if you prefer. If you want to serve this as a complete meal, rather than as an appetizer or side dish, you can boil some new potatoes and slice them up and toss them with the other ingredients. Potatoes will suit the other textures and flavors in the dish and bulk it out a bit to make it more satisfying and hearty enough for an entree. Want to make this low carb? Swap the sugar for your preferred keto-friendly sweetener.