The Pioneer Woman Tasty Kitchen
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Grilled Shrimp with Avocado Pico

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Level: Easy

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Description

Grilled Shrimp with Avocado Pico is a bright, light, easy meal that is gluten-free, dairy-free and full of flavor. To summer!

Ingredients

  • FOR THE SHRIMP:
  • 1 pound Jumbo Shrimp, Peeled And Deveined
  • 2 teaspoons Chili Powder
  • 2 teaspoons Paprika
  • ½ teaspoons Kosher Salt
  • 1 Tablespoon Olive Oil
  • FOR THE PICO DE GALLO:
  • ¼ whole Small Onion, Diced
  • ½ whole Lime, Juiced
  • 1 cup Cherry Tomatoes, Quartered
  • ⅓ cups Torn Cilantro Leaves
  • 1 whole Avocado
  • Salt

Preparation

Preheat grill to high heat. Toss shrimp with chili powder, paprika, salt, and olive oil.

For the pico, toss all of the ingredients, except the avocado, with a few good pinches of salt. Taste and season additionally. Set aside while you grill the shrimp.

When grill is hot, sear shrimp on both sides for a few minutes until just barely cooked through. Cook time will depend on the size of the shrimp, but assume about 3 minutes per side for jumbo shrimp.

When shrimp is cooked, quickly dice avocado and stir it into the pico with another pinch of salt.

Serve the shrimp over the pico for a light meal, or with chips and toothpicks as an appetizer spread. Enjoy!

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