Cinco de Mayo is right around the corner, although you certainly don't need to wait until then to try these delicious avocado shrimp boats.
This recipe features our flavor of the month, Cilantro and Roasted Onion infused olive oil.
Avocado Shrimp Boats
- 1 tablespoon The Olive Scene 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.