- 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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