Chipotle Lime Vinaigrette:
3 tbsp (45 mL) lime juice
1 tsp (5 mL) honey
¼ cup (60 mL) olive or canola oil
2 tbsp (30 mL) chopped cilantro
2 green onions, chopped
½ tsp (2 mL) ground chipotle
Salt & black pepper
2 ripe but firm avocados
340 g Rock Harbour peeled and deveined raw White Pacific Shrimp, thawed
1 tbsp (15 mL) olive or canola oil
3 tbsp (45 mL) crumbled feta
3 tbsp (45 mL) crushed corn chips
Make the vinaigrette by combining the lime juice and honey in a medium heatproof bowl. Whisk to dissolve the honey. Add the oil, cilantro, green onions, and chipotle. Give it a stir and season with salt and pepper to taste.
Halve the avocados, remove pits, and rub with a little lime juice to prevent from browning. Arrange between plates.
Remove the tail portion of the shell from each shrimp. Heat 1 tbsp (15 mL) oil in a medium skillet over medium heat. Add shrimp and cook, stirring from time to time, about 4 minutes or until opaque. Tip shrimp into bowl containing vinaigrette, give it a toss, and pile into and over avocado halves being sure to use up all the dressing. Garnish each with an equal amount of feta and corn chips.
Serves 2 - 4
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.