Pan-Seared Shrimp with Tomatoes and Avocados

During the heat of the summer, I always lean to light dinners that have a bit of a kick of heat and packed with light fresh flavor. Due to the heat of the past few weeks, my garden was packed with fresh red tomatoes ready to jump into a delicious meal. This pan-seared shrimp with tomatoes and avocados is the perfect dish for those warm night. The chili give it a great smoky flavor along with a slight kick of heat and the tender shrimp tossed with the soft ripe tomatoes is perfect meal. This is a must try meal for everyone, as what my wife tells me.

Toss tomatoes, scallion whites, cilantro, garlic, chipotle pepper, lime juice, salt and pepper together in a bowl.

On clean paper towels pat dry the shrimp and season with salt and pepper lightly.
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Heat 1 tablespoon of oil in a skillet over high heat. Add shrimp in a single layer (you might need to work in batches) and cook for 1 minute per side. Repeat with the remaining shrimp and oil. Transfer cooked shrimp to a plate.

Return the empty skillet to the heat. Add tomato and lime mixture. Cook oven medium heat for 1 minute, until warmed up and tomatoes start to soften.

Add shrimp and cook for 1 more minute. Transfer to a plate, season with salt if needed.

Garnish with lime wedges, diced avocado and sprinkle chopped scallion greens.

Pan-Seared Shrimp with Tomatoes and Avocados

20 mins Serves 4 Ingredients: 1 pound shrimp, chipotle chile in adobo sauce, olive oil, avocado, lime juice, cilantro 3 cloves garlic 3 tomato