The Mexican flavors in this easy-to-assemble, fresh-tasting dish call for corn chips as an accompaniment. It’s a great one to serve during hot weather, as it requires minimal or no cooking.
Fresh lime juice, 1½tablespoons
Gluten-free mayonnaise, 1tablespoon
Olive oil, 3tablespoons
Red onion, 3tablespoons minced
Red jalapeño, 1, seeded and minced
Kosher salt and freshly ground pepper
Medium shrimp (31–35per pound), 12–16oz (390–500g) peeled, deveined, and cooked, tails intact
Large peaches, 2, sliced
Large avocado, 1, peeled, cut into slices
Fresh cilantro, ⅓cup (½oz/15g) coarsely chopped
Fresh basil, ⅓cup (½oz/15g) coarsely chopped
Romaine hearts, 2, thinly sliced
In a small bowl, mix the lime juice and mayonnaise. Gradually whisk in the oil. Mix in the onion and jalapeño to make a dressing and season to taste with salt and pepper.
In a large shallow bowl, combine the shrimp, peaches, and avocado slices. Add the dressing, cilantro, and basil and gently toss to blend. Add the romaine, toss gently, and serve. Alternatively, divide the romaine among 4 plates, spoon the shrimp-peach mixture over the top, and serve.