👨🍳 Method
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1
Blanch the tomato briefly in boiling water, then shock in ice water; peel away the skin.
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2
Cut the peeled tomato into small dice (brunoise) and set aside.
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3
Halve the green onion lengthwise and slice finely.
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4
Halve the avocado lengthwise, remove the pit, and scoop the flesh into a bowl.
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5
Mash the avocado with a fork until creamy.
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6
Press the garlic clove and add to the avocado.
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7
Season the guacamole with Tabasco, lime juice, salt, and pepper to taste.
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8
Fold in the diced tomato and sliced green onion.
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9
Divide the guacamole among small serving glasses or place on small spoons.
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10
Cover and refrigerate until ready to serve.
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11
Peel the shrimp, leaving the tail intact.
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12
Using a small knife, cut along the back to remove the vein and create a slight V-shape for more appealing presentation.
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13
Rinse the shrimp and pat dry with paper towels.
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14
Heat a small amount of peanut oil in a shallow pan over medium-high heat.
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15
Sauté the shrimp for approximately 1 minute until just cooked through.
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16
Season the cooked shrimp with salt, pepper, and paprika powder.
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17
Place one shrimp on each guacamole portion and garnish with a fresh cilantro leaf.
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18
Serve immediately.
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