May 5, 2020


Spicy Shrimp
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon onion powder
1/4 teaspoon salt
2 tablespoon Chipotle Olive Oil
20 large shrimp, raw with tail on


Pico de Gallo
1/4 cup red onion, chopped
1/2 cup sweet bell peppers, chopped
1/4 cup cilantro leaves, loosely packed, chopped
1/2 tomato, chopped
1/2 lime, juice of


Avocado Cream Dip
2 avocados
1/2 lime, juice of
1 garlic clove


Spicy Shrimp
Thaw shrimp then towel dry and add to a large bowl.
Mix all the spices in a small bowl and then along with 1 tablespoon of Chipotle Olive Oil, add to the shrimp and mix well. I used my hands to make sure the shrimp were well covered. Add the remaining tablespoon of Chipotle Olive Oil to a large sauté pan and heat to medium. Pour in the shrimp and sauté until the shrimp turn pink. About 5 minutes. Take off the stove and set aside.


Pico de Gallo
Add the chopped vegetables to a medium bowl and toss with lime and fresh chopped cilantro. Set aside.


Avocado Cream Dip
Add garlic clove to a food process and pulse until minced.
Put in the avocado and lime juice and pulse until nice and creamy.

Assemble the cups with a spoonful of avocado cream, pico de gallo and then 1 to 2 shrimp. Refrigerate before eating.

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