Description
A recipe for Shrimp and Sweet Onion With Chiles and Lime

Ingredients

• 3 tablespoons fresh lemon juice
  
• 1/2 tablespoon finely chopped jalapeñ pepper
  
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 2 tablespoons vegetable oil
  
• 1-1/2 pounds small raw shrimp, peeled and deveined
  
• 1 lemon, sliced
  
• 1 large, firm-ripe avocado, about 8 ounces
  
• 1 OSO Sweet onion, diced
  
• 3 tablespoons chopped fresh cilantro
  
• Tortilla chips

Preparation
For dressing, whisk together lemon juice, jalapeñ, cumin and salt. Whisk in oil; reserve. In a saucepan, cover shrimp and lemon with water. Bring to boil; turn off heat. Let shrimp stand 3 minutes. Drain, then cool quickly in iced water; drain immediately. (Do not let shrimp soak; they will absorb water.) Cool to room temperature. Cut avocado into 1/4-inch dice; fold into shrimp with reserved dressing and onion. Shrimp may be cooked up to the day before; dish may be assembled and refrigerated several hours before serving. Just before serving, fold in cilantro. Accompany with tortilla chips.

Nutrition
no information available

Serves
Makes 8 appetizer servings

Variations
no information available