Here is another family favorite around here, everyone loves it, and it is such an easy dish to make. We love this, and Cook's Illustrated Best International Recipe cookbook comes through with another hit :). This recipe makes four servings, and each serving was 277 calories. We all gave this a 9, because I used a little too much lime juice, otherwise it would have a 10. Also, I changed it a little from the original recipe because I didn't have green onions :).
1 lb shrimp
1 1/2 T olive oil
3 roma tomatoes, diced
1 t salt, divided
1 pinch sugar
1/2 onion, diced
1-2 t chipotle chilies in adobo sauce
1/2 c cilantro, chopped
1 T garlic, minced
2 T lime juice
1 avocado, diced
Mix together tomatoes, garlic, onions, chilies, cilantro, and 3/4 t salt. Set aside. Sprinkle shrimp with 1/4 t salt, pepper to taste, and a pinch of sugar.
Heat the olive oil in a skillet, then add the shrimp. Cook the shrimp on one side, about 1 minute, then remove. Shrimp will not be fully cooked. Add the lime juice to the skillet, then add in the tomato mixture and cook until the onions have softened a little and the tomatoes just start to lose shape. Add the shrimp back in, cook together, then remove from heat and add in the avocado. Serve.
We had ours with refried beans. Yummy!