- 1 red onion, peeled, halved, and very thinly sliced
- 1 cup white vinegar
- 2 avocados, peeled, pitted, and diced medium
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup extra virgin olive oil
- 1 tomato, cored and diced medium
- 1 tablespoon ground cumin
- 1 teaspoon minced garlic
- ¼ cup roughly chopped fresh cilantro (or substitute parsley)
- Salt and freshly cracked black pepper to taste
- 1 pound medium shrimp (16 to 20), peeled and deveined, tails left on
- 1/2 pound slab bacon, cut into 16 equal cubes, blanched in boiling water for 1 minute, and drained
- 1/2 red bell pepper, seeded and cut into 8 pieces
- 4 scallions (white and green parts), cut into pieces about 1 inch long (about 16 pieces)
- 2 tablespoons vegetable oil
- Salt and freshly cracked black pepper to taste
- Make the salad: In a small bowl, combine the onion and vinegar and let stand for 1 hour. While the onions are pickling, combine the remaining ingredients for the salad in a medium bowl, toss well, cover, and refrigerate.
- When the onions have been soaking for an hour, drain them, discard the vinegar, and add to the salad.
- Thread the shrimp, bacon, bell pepper, and scallions alternately onto skewers. Sprinkle the skewers with the oil and salt and pepper to taste and grill over a medium fire for 3 to 4 minutes per side. To check for doneness: Cut into one of the shrimp to be sure that it is opaque throughout.
- Remove the skewers from the grill. Place the salad on a serving platter or individual plates, top with the skewers, and serve.