Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon butter
  • 1 pound shrimp (large, shells removed and deveined)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 2 tablespoon lemon juice (freshly squeezed)
  • 2 medium avocados (peeled and chopped)
  • 1 cup tomatoes (chopped)
  • 1 English cucumber (chopped)
  • 1/3 cup red onion (chopped)
  • 1/3 cup cilantro (fresh, chopped)
  • 1/3 cup orange juice (freshly squeezed)
  • 2 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon garlic powder
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instruction

  • Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss.
  • Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.
  • To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro.
  • In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
  • Serve immediately with tortilla chips.