Ingredients
- 1 pound shrimp, peeled and deveined
- 1 1/2 red onions, finely chopped
- 1 bunch cilantro, chopped
- 3 tomatoes
- 1 clove garlic, minced
- 1 can chipotles in adobo sauce
- 2-3 tablespoons canola oil
- 1 tablespoon garlic powder
- Salt and pepper
- Honey
- 3 avocados, diced
- 3 limes, juiced (2 for puree, 1 for Pico)
- 1/2 cup sour cream
- 1 tablespoon adobo powder
- 2 jalapenos, diced and seeded
Preparation
Step 1
In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2-3 teaspoons adobo sauce and the canola oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.
Combine the avocados, 1 jalapeno, and juice of 2 limes, sour cream, adobo powder and the remaining onions in a blender or food processor. Mix until you have a smooth paste; press through a fine-mesh sieve. Salt and pepper to taste.
Set a grill pan over medium-high heat and lightly coat with canola oil. Add the marinated shrimp; cook until pink throughout. (2-3 minutes per side)
For Pico combine the remaining jalapeno, finely chopped tomatoes, 1/2 of chopped onion, garlic, juice of 1 lime, handful of chopped cilantro, drizzle with a little honey and add salt and pepper to taste.
To serve - place puree on a warm tortilla top with shrimp followed by fresh Pico.