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Appetizers, Salads | |
| 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, about 3 minutes. 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 serve with tortilla chips. | |
Unrated | |
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