Ingredients 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

Instructions 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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