Cooking Time: 5 Servings: 2
- Cilantro Infused Olive Oil
- Chipotle Infused Olive Oil
- Garlic Infused Olive Oil
- 1 tablespoon Cilantro and Roasted Onion infused olive oil, divided (can also use Chipotle, Baklouti, Garlic or Persian Lime)
- 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
- Heat ½ tablespoon Cilantro and Roasted Onion Infused 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 Infused 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.