It’s a quick flash in the pan before you’re ready to enjoy this delicious appetizer or light entrée.
1/3 cup sliced or whole almonds
2 jalapeño peppers, seeded and halved
1 bunch cilantro, stems removed
6 scallions, cut into 2" lengths
3 cloves garlic
2 tsp cumin
1/8 cup olive oil
1/4 cup water
2 lb. medium to large shrimp, peeled and deveined
1 tbsp olive oil
1/8 cup lemon juice
Salt to taste
1 small avocado, thinly sliced
6 sprigs fresh cilantro
6 cherry or grape tomatoes, halved
Step 1: Place the almonds, jalapeño peppers, cilantro, scallions, garlic, cumin, olive oil, and water in the bowl of food processor or in a blender, and blend for 1 minute, until a smooth paste is formed.
Step 2: Marinate the shrimp in the refrigerator in a covered container for at least 1 hour in the paste.
Step 3: Heat the olive oil over moderate heat in a large sauté pan. Sauté the shrimp, stirring continuously for 4 minutes, until pink and opaque.
Step 4: Deglaze the pan with the lemon juice and season with the salt.
Step 5: Garnish the shrimp with the sliced avocado, cilantro sprigs, and cherry tomato halves.