Shrimpo de Gallo with avocado
Rabu, 03 Juli 2019
INGREDIENTS
1 tbsp. extra-virgin
olive oil
1 clove
garlic, minced
1/4
tsp. chili powder
1 lb. large
shrimp, tails removed
Kosher salt
1 1/2
lb. tomatoes, seeded and finely diced (about 3 cups)
1/2 c. finely
chopped white onion
1/2 c. finely
chopped cilantro
2 jalapeño
peppers, seeds removed and finely diced
1 avocado,
finely diced
2 tbsp. fresh
lime juice
Tortilla
chips, for serving
In a large skillet, heat oil over medium-high. Season shrimp
with salt and add to skillet along with garlic and chili powder.
Season with salt. Cook, tossing occasionally, until shrimp are pink and
just cooked through, Using a slotted spoon, transfer shrimp to
a cutting board to cool.
Roughly chop shrimp into small pieces and scrape into a medium
bowl. Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado,
and season with salt.
Mix until combined and ready to serve with tortilla chips.