Shrimp and Avocado Salad With Corn and Tomatoes | Recipe Cart | Recipe Cart

Ingredients

• 2 cups (2.5 ounces) packed fresh cilantro leaves and tender stems
• 2 scallions, coarsely chopped
• 2 serrano peppers, seeded and chopped
• 0.25 cups mayonnaise
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 clove garlic, coarsely chopped
• 1 teaspoon white vinegar
• 0.25 teaspoons fine salt, plus more to taste
• water, as needed
• 2 ripe avocados (11 ounces total)
• 1 cup frozen corn kernels, defrosted and chilled (see Substitutions)
• 1 cup (6 ounces) grape tomatoes, quartered
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh lime juice, plus more to taste
• 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; see Notes)