2 small avocados ripe peeled cut into ½ inch cubes
0.3 cup cilantro leaves fresh chopped
0.5 tablespoon ground cumin
3 juice of lime divided
1 tablespoon olive oil
1 cup pineapple fresh cut into ½ inch cubes
0.3 cup onion red sliced
4 servings salt and pepper
24 medium shrimp deveined peeled
Equipment
bowl
frying pan
Directions
To prepare the shrimp,
Place the juice of 2 limes, salt, pepper and cumin powder in a zip lock bag, add the shrimp and marinade in the refrigerator for 15 minutes.In a large skillet heat the oil over medium-high heat.
Add the shrimp and cook until the shrimp are pink and cooked through, about 2 minutes each side.
Remove from the heat and let them cool. Reserve 8 shrimp for garnish and cut the rest into pieces at 3 pieces per shrimp.In a large bowl mix the pineapple chunks, red onion, cilantro, shrimp, juice of 1 lime, salt and pepper.
Mix all the ingredients well, add the avocado and fold into the mixture.
Serve in martini glasses and top with 2 whole shrimp each glass.
