1 C. cucumber, peeled and diced into 1/2 inch pieces
1 avocado cut into 1/2 inch chunks
Preparation:
In a large pot, bring to a boil 4 quarts of water, salted with 2 T. salt. Add the shrimp and cook for 1 minute to 2 minutes maximum, depending on size of shrimp.
Drain the shrimp and cut each piece of shrimp in thirds.
Place shrimp in a glass bowl and mix in Sicilian White Lemon Balsamic, Lime Juice, red onion and jalapeno.
Cover and refrigerate for a half hour. Right before serving, add the cilantro, cucumber, and avocado.
Serve over top spinach leaves to make it into a salad.