Shrimp and Avocado Salad With Corn and Tomatoes

Democracy Dies successful Darkness

For the sauce

• 2 cups (2 1/2 ounces) packed caller cilantro leaves and tender stems
• 2 scallions, coarsely chopped
• 2 serrano peppers, seeded and chopped
• 1/4 cupful mayonnaise
• 2 tablespoons caller lime juice
• 2 tablespoons olive oil
• 1 clove garlic, coarsely chopped
• 1 spoon achromatic vinegar
• 1/4 spoon good salt, positive much to taste
• Water, arsenic needed

For the salad

• 2 ripe avocados (11 ounces total)
• 1 cupful frozen maize kernels, defrosted and chilled (see Substitutions)
• 1 cupful (6 ounces) grape tomatoes, quartered
• 2 tablespoons finely diced reddish onion
• 1 tablespoonful caller lime juice, positive much to taste
• 1/4 spoon good salt, positive much to taste
• 1 lb peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; spot Notes)