PAN-SEARED SHRIMP WITH TOMATO AND AVOCADO

SERVES 4

TOTAL TIME: 25 minutes

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If your shrimp are larger or smaller, be sure to alter the cooking time in step 2 accordingly. This dish is fairly spicy; to make it milder, use less chipotle chile. Serve with lime wedges.

3

tomatoes, cored, seeded, and cut into ½-inch pieces

6

scallions, white and green parts separated and sliced thin

¼

cup minced fresh cilantro

3

garlic cloves, minced

1

tablespoon lime juice

1

teaspoon minced canned chipotle chile in adobo sauce

Salt and pepper

2

tablespoons vegetable oil

1½

pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

⅛

teaspoon sugar

1

avocado, halved, pitted, and cut into ½-inch pieces

1. Combine tomatoes, scallion whites, cilantro, garlic, lime juice, chipotle, and ¼ teaspoon salt in bowl.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Pat shrimp dry with paper towels and season with sugar, salt, and pepper. Add half of shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink, about 1 minute. Remove skillet from heat, flip shrimp, and let sit until opaque in very center, about 30 seconds; transfer to bowl. Repeat with remaining 1 tablespoon oil and remaining shrimp; transfer to bowl.

3. Return now-empty skillet to high heat, add tomato mixture, and cook until tomatoes soften slightly, about 1 minute. Off heat, stir in shrimp, cover, and let sit until shrimp are cooked through, 1 to 2 minutes. Season with salt and pepper to taste, transfer to platter, and sprinkle with scallion greens and avocado. Serve.