We have a surplus of tomatoes from our garden, so I have been trying to find some creative uses for them outside of the traditional salad.  They are so delicious, I want to eat all of them, but it’s hard to find a way to use one everyday- and this is with giving some away to anyone who expresses interest!

Of all the uses for tomatoes I’ve found, this is one of the best so far because it combines the tomatoes with my favorite veggie- avocado!  The recipe was originally found at Apron Strings, where they were challenged to make a vegetarian meal. I love eating meatless meals, seafood and avocado, so how could I go wrong here?

Dressing Ingredients:

• 1/4 cup lime juice
• 1 tsp. lime zest
• 2 tsp. spicy brown mustard
• 1 Tbs. cilantro, chopped finely
• 2 Tbs. olive oil
• salt and pepper to taste

Salad Ingredients:

• 2 avocados
• 1 tomato
• 2 green onions, thinly sliced
• 1 lb. shrimp
• 1 more Tbs. olive oil
• 1/2 Tbs. paprika

Directions:

Combine dressing ingredients.  Strain to remove lime zest.  Chop avocados, tomato and green onions into bite sized pieces.  Toss together.  To get the shape, I put the salad in individual ramekins, then flipped onto the plate.

In a separate bowl, toss shrimp in olive oil.  Coat with paprika.  Grill in a skillet on medium until cooked.