Loaded Guacamole with Chili Shrimp and Roasted Plantains

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 Onions (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) .