1 lb shrimp, peeled and deveined

2 ripe avocados

Juice of 1/2 lime

1 tsp sea salt

1 large shallot (or 1/2 red onion), minced

1/2 tsp Sriracha

1/4 cup tomato (any variety), seeded and chopped

2T fresh cilantro, chopped 

2 cloves of garlic, minced

Preparation

In a medium saucepan, fill with water about halfway. Boil. Add shrimp and cook for 2 minutes. Drain. Set aside.

Cut avocados in half. Discard skins and inner seed. Mash avocado “meat” roughly with a fork.

Add lime juice first to avoid avocado browning.

Add remaining ingredients. Mix gently with a spoon.

Distribute guacamole and shrimp among plates.

Use extra cilantro leaves for the “pretty” factor. Enjoy!!