Canned chipotle chiles in adobo not only add heat, they add a subtle smokiness to this quick-as-lightening shrimp salad. Serve it slightly warm or chilled.
Heat a grill pan or cast-iron skillet and rub lightly with oil. In a medium bowl, combine the shrimp, chipotle, ½ teaspoon salt and the oil. Grill the shrimp over high heat, turning once, until charred and curled, 3 to 4 minutes.2.
Transfer to a cutting board and let cool slightly. Coarsely chop and transfer to a bowl; add the cucumber and mayonnaise. Gently fold in the avocado and serve with flat breads or salad greens.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.