Shrimp and our Lemon Chesapeake are a perfect match. We love this easy lunch because it's different than your standard brown bag and even feels a little special. Plus, we love eating avocados right out of the skin (some days all we do is drizzle with some Tesse- no shrimp needed!)
What you need
2 ripe avocados
8 ounces cooked shrimp, roughly chopped
2 Persian cucumber
6 tablespoons Tessemae’s Lemon Chesapeake
What to do
- Toss the shrimp, cucumber, and scallions with 2 tablespoons of the Lemon Chesapeake.
- To prep ahead: Pack the shrimp salad in an airtight container and refrigerate up to one day. Bring along an avocado and extra Lemon Chesapeake for drizzling.
- To serve: Halve the avocados. Spoon shrimp salad into the center and drizzle with Lemon Chesapeake.