1 half lemons
1 half onions
1-1/2 tsp (7 mL) salt
2 lb (907 gr) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onions
8 sprigs fresh coriander
Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.
Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.
Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.