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Avocado Shrimp Boats

Ingredients

  • 1 tablespoon Olivia's Cilantro and Roasted Onion Olive Oil
  • 6 medium uncooked shrimp shelled and deveined
  • 1 avocado
  • 1/2 lime juiced
  • 8 cherry tomatoes halved
  • 2 tablespoons crumbled Mexican cheese such as queso fresca or cotija
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon minced jalapeno pepper
  • Optional garnish: 1 tablespoon chopped fresh cilantro

Instructions

  • Heat ½ tablespoon Cilantro and Roasted Onion Olive Oil in a medium pan over medium-high heat. Season the shrimp with salt and pepper and add it to the pan, cooking for 1 minute on the first side.
  • Use tongs to flip them over and cook for another 1-2 minutes, until opaque.
  • Remove from the pan and cut into ½ inch pieces.
  • Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl.
  • Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
  • Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro and Roasted Onion Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno.
  • Add the shrimp and mix to combine.
  • Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary.
  • Spoon the mixture into the wells in each avocado half.
  • Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
  • Serve the avocado shrimp boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.