CHIPOTLE SHRIMP WITH AVOCADO CREAM

Chipotle Shrimp with Avocado Cream image

Provided by Eddie Jackson

Time 1h15m

Yield 10 servings

Number Of Ingredients 15

1 pound shrimp, peeled and deveined
1 red onion, chopped
1 bunch cilantro, chopped
1 can chipotles in adobe sauce
2 tablespoons coconut oil
1 tablespoon garlic powder
Salt and pepper
Salt and pepper
Honey
3 avocados, diced
3 limes, juiced
1/2 cup sour cream
1 tablespoon adobo powder
3 jalapenos, diced
Vegetable oil, for pan

Steps:

In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.
Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos.
Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve.