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 Simply Organic® 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 Simply Organic® 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), Simply Organic® Chili Powder (1 tsp) Simply Organic® Garlic Powder (1/2 tsp), Simply Organic® Black Pepper (1/4 tsp), Simply Organic® Cayenne (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.