麻豆女郎

麻豆女郎 Culinary instructor Lisa Hickman shares a recipe sure to be a hit at your next gathering.

Shrimp Guacamole Appetizer

For the Marinade:

• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon chili powder
• pinch cayenne pepper (OPTIONAL)

For the Appetizer:

• 1 pound medium shrimp — rinsed, peeled, and deveined
• 1-2 tablespoons lime juice
• 1/4 cup cilantro — finely chopped (OPTIONAL)
• guacamole (see recipe below)
• tortilla chips or, for a twist, sliced cucumbers

Directions

1. In a large bowl, mix all the ingredients of the marinade. Add the shrimp and toss to make sure they're well covered with the marinade. Cover with plastic wrap and refrigerate for 1 hour.
2. Cook the shrimp in a large pan on medium high heat for about 3-5 minutes or until they're pink and opaque. Remove from heat, place them in a medium bowl, add the lime juice, toss and let them cool completely. Once cooled, add the cilantro.
3. To assemble the appetizers, place about 2 teaspoons of guacamole on each chip and then place a single shrimp on the guacamole. Serve immediately.

The BEST Guacamole!

Description

Truly the BEST guacamole recipe! It's quick and easy to make, naturally gluten-free and vegan, and always the hit of a party.

Ingredients

• 3 ripe avocados, peeled and pitted
• 1 jalape帽o, cored and finely diced (add more or less to taste)
• 1/2 cup finely diced red onion
• 1 tablespoon fresh lime juice
• 1/3 cup fresh cilantro leaves, finely chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cumin
• optional: 1 Roma tomato, cored and chopped

Instructions

• In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
• Stir in the jalape帽o, onion, lime juice, cilantro, salt, cumin until well-mixed. (If adding tomatoes, stir them in at the very end.)
• Taste and season with extra salt (plus extra lime juice, jalape帽o and/or cilantro) if needed.
• Serve immediately and enjoy!

Notes

Storage Instructions: to store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.

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