This avocado & shrimp salad is a fabulous rich-tasting salad, but lighter in calories than you would imagine. Serve with something off the grill, and perhaps another plainer, leafy salad.
Use as hot or as mild a chile pepper as you please. There's nothing wrong with using a green one; red just adds more colour. For the oil, try to use olive oil or sesame oil. For the shrimp (prawns), use good sized ones, not canned teeny "salad shrimp" (though the world wouldn't end if you did). Try to buy them already cooked, to save you having to cook them before you start this recipe. If you're buying them frozen, thaw them in advance. Get good spinach leaves, the young baby flat ones -- not the miserable curled stuff in a cello bag that you can never get the dirt off of. You'd waste 20 minutes trying, and this recipe is meant to be low-labour. 1/4 pound (115g) fresh spinach leaves = 3 cups If you are feeding a spinach-hating crowd, try romaine lettuce instead. Or Iceberg Lettuce, to make it like a big shrimp cocktail.