As a lot of you out there, my family loves going to the local Mexican restaurant around the corner from our home. It’s quick, it’s easy…and well, sometimes it can be absolutely NOT paleo! But, as with most places, there are ways around the menu. Fiesta Time Amigos in Louisville has a dish called Guacamole Mario, which is basically a pico de gallo with these gorgeous spooned chunks of fresh avocado. They are always so generous with my request to add 6 big grilled shrimp on top. It is my absolute favorite…so fresh! Here is my version…I hope ya’ll enjoy!
Guacamole Maria with Grilled Shrimp
- 2 cups seeded, diced tomatoes
- 1 cup diced red onion
- 1 jalapeño, seeded and small diced
- 3-5 cloves of garlic, minced
- 1/2 teaspoon salt (or more if necessary)
- juice of one lime
- a handful of chopped cilantro (about 1/4 cup)
- 1 avocado, diced
- 3/4 pound of shrimp (large or small, depending on your preference), peeled & deveined
- 3 tablespoons of ghee or organic butter, melted
- Optional garnishes: extra cilantro and a lime wedge per salad
- In a medium bowl, combine tomatoes, onion, jalapeño, garlic, salt, and lime juice. Refrigerate for about an over (up to overnight) to let the flavors come together. Taste the mixture. Add additional salt if necessary.
- Prepare shrimp by placing them in the melted ghee. Heat grill or grilling pan on medium-heat. Depending on the size of your shrimp, you’ll only need to cook them 1-2 minutes per side. They should be opaque throughout. If you are not comfortable with this process, do a test shrimp to see what your cooking time should be.
- Divide tomato mixture between two bowls. Add a half of diced avocado to each bowl. Arrange shrimp in each bowl. Garnish with optional cilantro and lime wedge.