Deconstructed Shrimp Guacamole

Deconstructed this and that use to be the rage in a lot of restaurants. Things have slowed down on that front, but sometimes these are great to use for an appetizer. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil and Pastamore Fresh Jalapeño Oil as two of the guacamole flavors. This recipe would also be great if the shrimp was swapped out for some carne asada or pulled chicken.

Ingredients:
2 - avocados
2 - roma tomatoes
8-12 - medium shrimp, deveined and shell removed
2 Tbsp - onion, finely diced
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
2 tsp - Pastamore Fresh Jalapeño Oil
1/2 tsp - cilantro, minced
To taste - salt and black pepper

Directions:
1. Cut avocados in half. Use a sharp knife to score the skin in the middle, and remove the skin from the avocados. Cut from top to bottom into slices. Rinse tomatoes and slice into 1/4" coins. Place tomatoes into a mixing bowl along with the Pastamore Fresh Jalapeño Oil. Finely dice the onion.

2. Heat a medium frying pan on the stove over medium/medium-high heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Allow to heat and then add the shrimp. Season with salt and black pepper. Cook until firm and opaque, turning once during the cooking process.

3. Plate the avocado and lightly salt. Top with the tomato slice and lightly salt and pepper. Place the shrimp on top of the tomato and finish with the minced onion and cilantro. Complete the dish with a drizzle of Pastamore Fresh Jalapeño Oil.