Chipotle Shrimp Guacamole
Treat yourself to this wonderful shrimp and guacamole, you'll be so glad you did.
Ingredients
For the Chipotle Shrimp:
- 7 large whole raw shrimp peeled, deveined, tails-off
- 1/2 teaspoon Chipotle chili powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
For the Guacamole:
- 3 ripe Hass avocados meat removed and mashed
- 1 lime juiced
- 1 large jalapeno pepper stem and seeds removed, diced (or 2 jalapenos if more heat is preferred)
- 1 large clove garlic peeled and diced
- 2 tablespoons (heaping) diced red onion can use yellow or white onion if preferred
- 2 tablespoons (heaping) chopped cilantro
- 2 Roma tomatoes pulp removed and diced
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
- 6 cooked Chipotle shrimp cut in small chunks
- 1 cooked Chipotle shrimp for garnish
Instructions
For the Chipotle Shrimp:
- In a small bowl, add Chipotle powder, cumin, garlic, salt and pepper.
- With tongs, toss the shrimp until all sides of the shrimp are coated with the spice mixture. Set aside for a moment.
- Heat a medium size skillet on low to medium heat and add olive oil.
- In the pan, add the shrimp. When the bottom sides of the shrimp turn white (about 2 minutes), turn them over and cook the other side for about the same amount of time or until the shrimp are completely cooked.
- Transfer the shrimp from the pan on to a plate and set aside to cool while making the guacamole.
For the Guacamole:
- In a medium size bowl, add mashed avocados, lime juice, red onion, jalapeno, cilantro, tomatoes, salt and pepper.
- Stir together and set aside for a moment.
- Cut the shrimp (all but one; save for garnish) into small chunks.
- Add about 3/4's of the cut shrimp to the guacamole (reserve some for garnish) and stir together.
- Transfer the guacamole to a serving bowl and garnish with pieces of the cut shrimp and one whole shrimp.
- Serve right away.