Ingredients:

  • ½ half pound or 8 large fresh shrimps
  • ½ avocado
  • 1cup red bell pepper, chopped.
  • 1 /2 cup red onion, chopped
  • ½ cup cilantro
  • 1 teaspoon Cuminum
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar

Preparation:

Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro,  1 tablespoon vinegar and Process until smooth.  Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.

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