Chunky Shrimp Guacamole

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  Lemon Juice, Fresh(30g)
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  Garlic(10g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Shrimp(454g)
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  Avocado
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  Yellow Onion
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  Tomato, Cherry(240g)
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  JalapeñO Pepper
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  Bell Pepper
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  Lemon Juice, Fresh(30g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cilantro, Fresh(80g)
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  1/2 teaspoon kosher salt (or more to taste)
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  Cumin, Ground(2g)
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  1 pinch cracked pepper (to taste)

Instructions

1. 1Pat the raw shrimp dry with paper towels. In a small bowl, combine the shrimp with minced fresh garlic, half the fresh lemon juice, and salt and pepper to taste. Let sit for 5 minutes.
2. 2Heat olive oil in a large skillet over medium-high heat for 1 minute. Add the seasoned shrimp in a single layer and cook 2–3 minutes until the shrimp turn opaque and curl slightly. Flip and cook the other side 2–3 minutes until the internal color turns from translucent to solid white throughout. Transfer to a large mixing bowl.
3. 3Dice the onion, halve the cherry tomatoes, mince the jalapeño pepper, and dice the bell pepper into bite-sized pieces. Add all the fresh vegetables to the bowl with the shrimp.
4. 4Halve the avocados, remove the pit, and scoop the flesh into chunks directly into the bowl. Add the remaining fresh lemon juice, a drizzle of olive oil, fresh cilantro, ground cumin, and salt and pepper to taste.
5. 5Gently fold all ingredients together until evenly mixed, keeping avocado chunks intact. If you prefer a creamier consistency, continue folding. For a chunkier guacamole, leave larger avocado pieces whole.
6. 6Taste and adjust seasoning with additional salt or a squeeze of fresh lemon juice as needed.
7. 7Divide evenly into 8 airtight containers while the guacamole is still at room temperature. Store in the refrigerator until ready to serve with tortilla chips or fresh vegetable sticks.