Fiery adobo sauce is the secret ingredient in this classic first course. Chopped cucumber, crunchy celery, and silky avocado help round out the spicy sauce, making it hearty enough for a quick and easy light lunch and perfect for a hot summer afternoon.

Ingredients

　　3/4 pound peeled and deveined medium shrimp

　　1 celery rib, sliced

　　1 firm ripe 6- to 8-ounces avocado, chopped

　　1 Kirby cucumber, peeled and chopped

　　1 plum tomato, seeded and chopped

　　3 tablespoons finely chopped white onion

　　1 small garlic clove, minced

　　2 tablespoons chopped fresh cilantro

　　1/4 cup ketchup

　　3 tablespoons fresh lime juice

　　1 teaspoon adobo sauce from canned chipotles in adobo

　　2 tablespoons water

　　1/2 teaspoon salt

Step 1

Step 2

　　The Epicurious Cookbook