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
2 cloves of garlic, minced
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!!