Description
All the tastiness of pico with the addition of spicy shrimp. This is great as an appetizer or even a light lunch. Serve with tortilla chips.
Ingredients
- 1 pound large shrimp, roughly chopped
- kosher salt to taste
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- ¼ teaspoon chili powder
- 1 ½ pounds tomatoes, seeded and diced
- 1 avocado, diced
- 2 jalapeno peppers, seeded and minced
- ½ cup finely chopped white onion
- ½ cup finely chopped cilantro
- 2 tablespoons fresh lime juice
Instructions
- Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp
- garlic
- and chili powder. Cook
- tossing occasionally
- until shrimp are pink and just cooked through
- about 3 minutes. Remove from the skillet and let cool.
- Combine tomatoes
- avocado
- jalapenos
- onion
- cilantro
- and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 6