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1
Bring salted water to a gentle boil and cook the chopped shrimp for about 2-3 minutes until pink and fully cooked.
2
Immediately transfer the shrimp to an ice bath to stop cooking and keep them juicy, then drain well.
3
Toast the garlic, chile guajillo, chile de árbol, and chile tepín in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
4
Blend the roasted chiles and garlic with the lime juice, pineapple juice, orange juice, and pineapple rounds until completely smooth.
5
In a large bowl, combine the cooked shrimp with diced pineapple, cucumber, tomatoes, onion, serrano peppers, and cilantro.
6
Pour the blended salsa over the shrimp mixture, add the Maggi Jugo, and season with salt and black pepper, mixing well.
7
Taste and adjust the salt, lime juice, or spice level as needed.
8
Chill for at least 30 minutes to let the flavors meld, then serve with avocado.
PrimedTableBETA
