Southwest Shrimp Bites

Get ready to be jealous.

Tomorrow, at this time I will be lounging on the beach with my love. Surrounded by family. Rocking a bikini. Sipping a drink. Hopefully with an umbrella in it.

Green with envy yet?

Currently, I have this ridiculous smile on my face. I’m giddy because I will be free of worry for over a week.

I hope your head hasn’t exploded.

If it hasn’t, don’t worry. I will be checking in from my vacation giving you plenty of opportunities for you head to combust.

But before I head out, I wanted to leave you with something tasty. Really tasty.

And the perfect bite size. In case you want to join me by having a drink in your other hand.

You will need…

16 large shrimp, peeled, deveined and tails removed

1 tablespoon olive oil

1 tablespoon garlic powder

½ tablespoon cumin

Cayenne pepper to taste

2 avocados, cut into small chunks

½ onion, finely chopped

1 tomato, diced

1 small jalapeno, seeds and membrane removed and finely diced

½ cup roughly chopped cilantro

Juice of 1 lime

16 homemade tortilla chips (or you can cheat and use store bought)

Salt to taste

Start by combining the avocado, onion, tomato, jalapeno, cilantro and lime juice in a medium size bowl.

Combine the mixture well until the avocado is slightly mashed. Season with salt.

Then, in a second medium bowl, toss the shrimp with the olive oil, paprika, cumin, garlic powder and cayenne till they are lightly coated.

Heat a large sauté pan over medium heat until the pan is nice and hot.

Add in the shrimp and cook until the shrimp is pink and cooked through. About 2 to 3 minutes a side.

While the shrimp is cooking, lay out all your chips on a platter and top them with about 1 tablespoon of your avocado mixture.

When the shrimp has cooked, top each avocado and chip with a shrimp.

Serve while the shrimp is hot.

Aloha!

Angela

Southwest Shrimp Bites

 16 large shrimp, peeled, deveined and tails removed

1 tablespoon olive oil

1 tablespoon garlic powder

½ tablespoon cumin

Cayenne pepper to taste

2 avocados, cut into small chunks

½ onion, finely chopped

1 tomato, diced

1 small jalapeno, seeds and membrane removed and finely diced

½ cup roughly chopped cilantro

Juice of 1 lime

16 homemade tortilla chips (or you can cheat and use store bought)

Salt to taste

Start by combining the avocado, onion, tomato, jalapeno, cilantro and lime juice in a medium size bowl.

Combine the mixture well until the avocado is slightly mashed. Season with salt.

Then, in a second medium bowl, toss the shrimp with the olive oil, paprika, cumin, garlic powder and cayenne till they are lightly coated.

Heat a large sauté pan over medium heat until the pan is nice and hot.

Add in the shrimp and cook until the shrimp is pink and cooked through. About 2 to 3 minutes a side.

While the shrimp is cooking, lay out all your chips on a platter and top them with about 1 tablespoon of your avocado mixture.

When the shrimp has cooked, top each avocado and chip with a shrimp.

Serve while the shrimp is hot.