Ingredients Weight Measure
Shrimp, deveined, peeled 2 lbs. 26-30 ct.
Juice, lime, fresh squeezed 2 oz.
Avocados, 4 small or 2 large 2 cups
Tomato, diced 1 cup
Vidalia onion, diced fine 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Cajun seasoning 1 Tbsp.


  1. Cook shrimp in boiling water for 3 minutes and immediately put in an ice bath; chill completely.
  2. In a large stainless steel bowl, place lime juice.
  3. Cut avocados in half, remove seed, scoop meat out of skin and place in bowl with lime juice. Mash with fork, making sure all avocado is coated with lime juice.
  4. Place mixture in blender. Add remaining ingredients and puree.
  5. To serve, put 3 oz. smoky guacamole in ramekin; place on plate with doily or other garnish. Arrange 5 cooked shrimp around plate and serve.

Yield: 12 servings