Avocado lovers, rejoice! Chef Michael C. Brown of San Diego’s newest elevated Mexican eatery, Jalisco Cantina is sharing his Spicy Shrimp Guacamole recipe with us! He creates tasty twists on traditional Mexican fare, featuring intensely flavorful combinations of scratch ingredients.
Recipe | Spicy Shrimp Guacamole
Courtesy of Chef Michael C. Brown
Ingredients:
1 to 2 avocados cut in 1 inch pieces
7 poached shrimp cut in 1/4 inch slices
2 roma tomatoes diced
¼ cup red onion fine diced
¼ bunch cilantro chopped
¼ serrano chile fine diced
¼ poblano, roasted and chopped
Juice of two limes
Sea salt to taste
Instructions:
Mix all ingredients together without over mashing the avocado for chunky goodness. Top with Jalapeño oil (*see below), cojita cheese and red fresno chile slices. Serve with chips or vegetables.
Jalapeño Oil:
2 charred jalapeño peppers
1 cup salad oil
Sea salt to taste
Puree in blender. Use to top Spicy Shrimp Guacamole for an added layer of fiery flavor.
