This is a very refreshing summer dish, especially if you have fresh, ripe tomatoes. This is mildly spicy. If you want to adjust heat, add less chipotles in adobo sauce. The avocado pairs perfectly with the texture and flavors of the dish.
You will need:
- 1 lb fresh tomatoes, diced
- 1 shallot or 6 scallions, diced
- 1/4 cup fresh cilantro
- 3 garlic cloves, minced
- 2 tsp minced canned chipotle chile in adobo sauce
- 1.5 lbs extra large shrimp (21-25’s), peeled and deveined
- 1/8 tsp sugar (or a pinch)
- 2 tbs canola oil
- 1 tbs lime juice, plus lime wedges for serving
- 1 avocado, halved and pitted, diced
- Salt and pepper to taste
Toss tomatoes, shallot/scallion whites*, cilantro, garlic, chipotle and 3/4 tsp salt together in a bowl. In a separate bowl, toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp pepper.
Heat 2 tbs oil in a skillet over high heat – your goal is to sear the shrimp, so a good quality skillet is preferred. Add shrimp to the pan in a single layer and cook, without moving them, until slightly brown (seared) on 1 side. No more than 1 minute. Transfer shrimp to a large bowl (they will be undercooked – this is okay).
Add tomato mixture to the skillet and cook on high in the remaining shrimp juices. Cook for 1-2 minutes until the tomatoes have softened. Stir in the shrimp with accumulated juices and cook until the shrimp are opaque, about 1-2 minutes.
Transfer shrimp to a platter and add avocado. Serve with additional cilantro, scallion greens and lime wedges.