Lima Style Shrimp-Topped Guacamole

Ingredients

• 3 whole ripe Hass avocados
• 1 pound medium shrimp, peeled and deveined
• 0.5 cup fresh lime juice
• 0.5 cup red onion, finely diced
• 1 tablespoon Aji Amarillo paste
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 whole Roma tomato, seeded and diced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Instructions

1. 1

   Bring a pot of salted water to a boil and poach the shrimp for 2 minutes until just pink; immediately transfer to an ice bath to stop cooking.

2. 2

   In a small bowl, whisk together half of the lime juice, the Aji Amarillo paste, and one tablespoon of olive oil to create a marinade.

3. 3

   Pat the chilled shrimp dry, toss them in the marinade with half of the red onion, and refrigerate for 20 minutes.

4. 4

   In a large bowl, scoop out the avocado flesh and mash it with a fork until mostly smooth but still slightly chunky.

5. 5

   Fold in the remaining lime juice, garlic, diced tomato, the rest of the red onion, and half of the cilantro into the avocado.

6. 6

   Season the guacamole with salt and pepper to taste, adjusting the acidity if necessary.

7. 7

   Spread the guacamole onto a serving platter or into individual ramekins, smoothing the top slightly.

8. 8

   Mound the marinated shrimp mixture over the center of the guacamole and garnish with the remaining fresh cilantro.