Avocado and Shrimp Salad

1. Shell shrimp, de-vein if the vein bothers you. Cook the shrimp in boiling water briefly, just until cooked through, then immediately plunge into cold water and drain. Or drain and run under cold water if you are lazy (like I usually am). Cut into 1-inch lengths.

2. Cut the avocado into cubes approximately the same size as the shrimp. Use whatever avocado cutting technique you like. I like to halve it, remove the pit, carefully remove the half with a spoon, then cube. It’s best to use an avocado that is not overly ripe.

3. Mix mayo, wasabi and soy sauce until well blended. Toss with the avocado and shrimp.

Adjust dressing ingredients to taste if you’d like. This is rich and very boldly flavored, which is why I list that such a small amount serves 4. However, I can pretty much eat the whole thing myself.