Spicy Seared Shrimp with Avocado

I wanted to cook something for my uncle whom I have not seen in many years. I found this recipe and thought it would be a great one to try. It turns out, it was! It is light and fresh with a little heat from the peppers and adobo but it's followed with the coolness of avocado.

Ingredients:

• 1 pound tomatoes —cored, seeded, peeled (optional) and cut into 1/2 inch pieces

• 6 scallions — white and green parts separated and chopped

• 1/4 cup fresh chopped cilantro

• 2 garlic cloves — minced

• 1-2 tsp minced canned chipotle chile in adobo sauce

• salt and black pepper to taste

• 1 pound large shrimp — peeled and deveined

• 1/8 tsp sugar

• 2 tbsp vegetable oil

• juice from 1 lime

• lime wedges for serving

• 1 large avocado — cut in half, pitted and diced

Cooking:

1. Toss tomatoes, scallion whites, cilantro, garlic, chipotle pepper, and 1/2 tsp salt together in a bowl

2. In a separate bowl toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp black pepper

3. Heat 1 tsp oil in a skillet over high heat. Add shrimp in a single layer (you might need to work in batches) and cook for 1 minute per side

4. Return the empty skillet to the heat. Add tomato/scallion mixture and lime juice. Cook oven medium heat for 1 minute, until warmed up. Add shrimp and cook for 1 more minute

5. Transfer to a plate, season with salt if needed. Add avocado. Garnish with lime wedges and sprinkle chopped scallion greens.

6. Serve and ENJOY!