2 tablespoons minced chives, plus more for garnish
1 pound shrimp, cooked and peeled
Cut the onion in quarters lengthwise, then cut each quarter into lengthwise halves
or thirds. Cut each of these sections in half crosswise. Place the onion pieces
in a bowl of cold water to soak for at least 10 minutes.
Cut the avocados in half, remove the pits and, with a spoon, scoop out the flesh
in one piece. Cut the avocados into pieces roughly the same size as the onions.
In a large bowl, whisk together 2 tablespoons of lemon juice, the olive oil,
salt and chives to mix well. Drain the onions and pat them dry with a towel. Add
the onions to the dressing and stir to coat well. Remove the onions with a slotted
spoon, draining any excess dressing back into the bowl, and arrange the onions on
a platter in a broad layer.
Place the avocados in the remaining dressing and stir to coat well. Remove them
with a slotted spoon and arrange them in an oblong mound on top of the onions, centering
so there is onion showing around the edges.
Add the shrimp to the remaining dressing, adding another squirt of lemon juice
and a little more salt to taste. Arrange the shrimp on top of the avocados and garnish
with more minced chives.