Ingredients
1/3 c. extra-virgin olive oil
1/4 c. Juice of 3 limes
2 tbsp. honey
2 cloves garlic, minced
1 tsp. paprika
1/4 tsp. cayenne pepper
Kosher salt
1 lb. peeled and deveined medium shrimp, thawed if frozen
2 avocados
Juice of 2 limes
1/2 red onion, finely chopped
1/2 jalapeño, finely chopped
2 tbsp. freshly chopped cilantro
Kosher salt
Tortilla scoops, for serving
Preparation
Step 1In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and
let marinate in fridge at least
30 minutes and up to 2 hours. Step 2In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side.
Step 1In a medium bowl, mash avocados with lime juice, red onion, jalapeño, and cilantro and season generously with salt.Step 2Dollop a tablespoon of guac into tortilla scoops, top with shrimp, and garnish with cilantro before serving.
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