Served with Mexican rice and a arugula/spinach salad with a honey-lime dressing.
Wanting to try something different, I found this recipe and modified it a tad.
Avocado Salsa
1/4 red onion, quartered
1 jalapeno, quartered, seeded
1 garlic clove
1 avocado, peeled, seeded and cut into chunks
Pinch of sea salt
1/4 cup fresh cilantro leaves, coarsely chopped
Directions
In my food processor, I put in the onion, jalapeno and garlic and chopped it until they were finely chopped. I then added the rest of the ingredients and pulsed it 2-3 times to keep it chunky
NOTE: I didn’t use the tomatillos, and I added the cilantro in with the rest of the ingredients in the food processor to make it a consistency between salsa and guacamole.
Chipolte Shrimp
1 tablespoon olive oil
1 teaspoon chipotle-chili powder
Pinch salt
2 tablespoons lime juice
12 tiger shrimp, peeled and deveined
4 small tortillas
Directions:
In a bowl, I mixed the olive oil, chipolte powder, lime juice and salt. I added the shrimp, making sure they were well coated.
Since I don’t have indoor grill, I used my George Foreman – it worked perfectly!!
I grilled each shrimp about 2 minutes per side; until the shrimp turned pink.
To Assemble:
I grilled the tortillas until they get a tad crispy, layered the avocado salsa and topped it with the shrimp.
YUMMY!
Meeesh's Kitchen 