Mango Pineapple Shrimp Salad
1 pound fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-diced fresh pineapple
1/4 cup red onion, diced small, or to taste
1 jalapeno pepper, seeded and diced very small
1 ripe avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp. 3 minutes is the maximum boiling time.
While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. Salad is best fresh but will keep airtight for up to 2 days in the fridge, noting the avocado will oxidize a bit.