"Dean Cooks" avocado recipes for the big game

Ingredients

• 12 large Cooked Shrimp (peeled, deveined, tails removed)
• 1 large Ripe Avocado (peeled, pitted, diced)
• 0.5 cup Corn Kernels (fresh or frozen, thawed)
• 2 tablespoons Lime Juice (freshly squeezed from about 2 limes)
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Hot Sauce (adjust to taste)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prepare Shrimp

   If using frozen cooked shrimp, thaw under cold running water and pat dry. Remove the tails if still attached.

   Time: PT5M

2. Dice Avocado

   Cut the avocado in half, remove the pit, scoop out the flesh and dice into bite‑size cubes.

   Time: PT5M

3. Combine Main Ingredients

   In a large mixing bowl, add the shrimp, diced avocado, and corn kernels.

   Time: PT2M

4. Add Seasonings

   Sprinkle cumin, salt, black pepper, and hot sauce over the mixture. Pour the fresh lime juice on top.

   Time: PT2M

5. Toss Gently

   Using a wooden spoon, toss everything just until the dressing coats the ingredients evenly.

   Time: PT1M

6. Finish and Serve

   Transfer the bowl to serving plates, garnish with chopped cilantro if desired, and serve immediately over rice, cold noodles, or with tortilla chips.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

8 g