Serves 4
- 1 lb cooked shrimp, chopped
- 4 medium avocados
- 2 tbsp fresh lime juice
- 3 tbsp virgin olive oil
- ½ jalapeno pepper, minced
- 1 tbsp finely chopped onion
- 1 tsp fresh chopped cilantro
About Spicy Shrimp Guacamole
Jalapeno gives this guacamole its kick. Use the freshest ingredients, chunky pieces of cooked shrimp, pair with a San Antonio Mojito and enjoy. This example of Southern hospitality is sure to please.
About Sherron Huffman
Sherron is a native Texan, having spent her younger years in The Hill Country, schooled at Tulane and then raised her two boys in San Antonio. She is an avid supporter and contributor to the arts, having performed in numerous plays, ballets and art shows. She brings the same enthusiasm and passion for family and the arts (ballet, painting, photography and teaching drama) to her cooking. Making time for family and sharing wonderful meals is very important to Sherron.
Recipe
Ingredients
How-to
- Cook shrimp in salted, boiling water for 3-4 minutes Drain, allow to cool, and peel. Take care to remove the dorsal thread from the shrimp. Set aside
- Scoop out the avocado into a bowl and with a potato masher mix with the lime juice, salt and 1 tbsp of olive oil
- Dress the shrimp with the rest of the oil, the chopped onion and jalapeno
- Add the avocado and mix carefully
- Sprinkle with the cilantro and serve
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