Chunky Shrimp Guacamole

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  2 tbsp Lemon Juice, Fresh
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  2 tsp Garlic
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  1 lbs Shrimp
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  4 Avocado(600g)
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  1 Yellow Onion(55g)
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  1 cup Tomato, Cherry
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  1 JalapeñO Pepper(14g)
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  1 Bell Pepper(60g)
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  1 tbsp Olive oil

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

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  0.3 cup Cilantro, Fresh
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  0.5 tsp 1/2 teaspoon kosher salt (or more to taste)
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  0.3 tsp Cumin, Ground
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  1 1 pinch cracked pepper (to taste)

Instructions

1. 1Pat the 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 the 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, the fresh cilantro, ground cumin, and kosher salt and cracked pepper to taste.
5. 5Gently fold all ingredients together until evenly mixed, keeping avocado chunks intact. Taste and adjust seasoning with additional salt or a squeeze of fresh lemon juice as needed.
6. 6Divide 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.