Avocado-Dressed Shrimp a la Mexicana | Cilantro | Boston Organics

Ingredients

• 12 ounces medium cooked shrimp, peeled and deveined
• 1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained
• 1/4 cup finely chopped recipe ready sun-dried tomatoes, plus extra for garnish
• 1/4 to 1/3 cup fresh lime juice
• hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
• 1 medium, ripe avocado, pitted, flesh scooped from the skin
• 1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnish
• salt
• mini baked tostadas or corn chips