Pan-Seared Shrimp with Tomato and Avocado

By á-2778

Ingredients

• 3 tomatoes,cored,seeded, and cut into 1/2 inch pieces
• 6 scallions,white & green parts separated and sliced thin
• 1/4 c.fresh cilantro,minced
• 3 garlic cloves,minced
• 1 Tabl. lime juice
• 1 tsp. minced canned chipotle chile in adobo sauce
• salt and pepper
• 2 Tbl. vegetable oil
• 1 1/2 pounds x-large shrimp.peeled & tails removed
• and devained.
• 1/8 tsp. sugar
• 1 avocado,halved,pitted, and cut into 1/2 inch pieces

Preparation

Step 1

1. Combine tomatoes,scallion whites,cilantro,garlic,lime juice,chipotle,and 1/4 tsp. salt in bowl.

2.Heat 1 Tabl. oil in 12 inch nonstick skillet over high heat until just smoking. Pat shrimp dry with paper towels and season with sugar,salt and pepper. Add half of shrimp to skillet in single layer and cook without moving,until spotty brown and edges turn pink,about 1 minute.Remove skillet from heat,flip shrimp and let set until opaque in center,about 30 seconds;transfer to bowl. Repeat with remaining 1 Tabl.oil and remaining shrimp.

3.Return now-empty skillet to high heat,add tomato mixture and cook until tomatoes soften slightly,about 1 minute. Off heat,stir in shrimp,cover, and let sit until shrimp are cooked through,1 to 2 minutes. Season with salt & pepper to taste,transfer to platter and sprinkle with scallion greens & avocado. Serve