Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Drizzle
Olive Oil (as needed)
evenly over a baking sheet.
Step 3
Peel and slice the
Plantains (3)
into rounds, add to the baking sheet and toss to coat in the oil.
Step 4
Sprinkle with
Chili Powder (to taste)
, salt, and pepper to taste. Bake for 20-25 minutes, flipping half way through. The outside will be crunchy while the inside slightly soft. Allow to cool.
Step 5
Add the
Avocados (5)
to a bowl and mash. Sprinkle with a pinch of
Sea Salt (to taste)
.
Step 6
Add the
Roma Tomatoes (2)
,
Red Onions (5 g)
,
Garlic (1 clove)
,
Fresh Cilantro (as needed)
, and
Lime (1)
Optional: add diced jalapeno for heat.
Step 7
Fold the tomato mixture into the avocado and mix to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, tasting and adjusting as needed.
Step 8
Begin to cook the shrimp. Heat 2 tablespoons Olive Oil in a saute pan over medium high heat. Add the
Shrimp (680 g)
,
Chili Powder (3 g)
McCormick® Garlic Powder (2 g)
,
Ground Black Pepper (as needed)
,
Cayenne Pepper (1 pinch)
, and
Sea Salt (to taste)
.
Step 9
Saute for 4-5 minutes or until the shrimp is pink and fully cooked.
Step 10
Remove the shrimp from the heat and chop into bite size pieces. Leave a few shrimp whole for presentation if desired.
Step 11
Fold the shrimp into the guacamole. Taste and squeeze more lime if needed. Serve with plantains.
