Recipe

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.