Loaded Guacamole with Chili Shrimp and Roasted Plantains

Preheat oven to 400 degrees F (200 degrees C).

Drizzle Olive Oil (as needed) evenly over a baking sheet.

Peel and slice the Plantains (3) into rounds, add to the baking sheet and toss to coat in the oil.

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.

Add the Avocados (5) to a bowl and mash. Sprinkle with a pinch of Sea Salt (to taste).

Add the Roma Tomatoes (2), Red Onion (1 tsp), Garlic (1 clove), Fresh Cilantro (1 Tbsp), and Lime (1) Optional: add diced jalapeno for heat.

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.

Begin to cook the shrimp. Heat 2 tablespoons Olive Oil in a saute pan over medium high heat. Add the Shrimp (1.5 lb), Chili Powder (1 tsp) Simply Organic Garlic Powder (1/2 tsp), Ground Black Pepper (1/4 tsp), Cayenne Pepper (1 pinch), and Sea Salt (to taste).

Saute for 4-5 minutes or until the shrimp is pink and fully cooked.

Remove the shrimp from the heat and chop into bite size pieces. Leave a few shrimp whole for presentation if desired.

Fold the shrimp into the guacamole. Taste and squeeze more lime if needed. Serve with plantains.