3 tablespoons fresh lime juice
1/2 tablespoon finely chopped jalapeno pepper
Salt, as needed
2 tablespoons vegetable oil, such as canola
1-1/2 pounds medium raw shrimp
1 lemon, sliced
1 large, firm-ripe avocado, about 8 ounces
1 Oso Sweet onion, quartered, then sliced
3 tablespoon chopped, fresh cilantro
Tortilla chips, as needed

Whisk together lime juice, jalapeno, and 1/4 teaspoon salt. Whisk in oil; reserve. In a saucepan, cover shrimp and lemon with water. Bring to a boil; turn off heat. Let shrimp stand for 3 minutes. Drain, then cool quickly in iced water; drain immediately. (Do not let shrimp soak; they will absorb water.) Peel and devein shrimp; cool to room temperature. Cut avocado into 1/4-inch dice; fold into shrimp with reserved dressing and onion. Shrimp may be cooked up to the day before; dish may be assembled several hours before serving. Just before serving, fold in cilantro. Accompany with tortilla chips.

Yield: 8 appetizer servings