Chef Chef Betty Vazquez, who hails from the historic port town of San Blas in Riviera Nayarit, naturally incorporates the sea into her guacamole. Fresh grilled shrimp makes the dish a meal in itself. They add the shrimp because of the abundance of the product there, like in Oaxaca does with the grasshoppers!
- 12 small shrimp
- 1 Tablespoon of fresh lime juice
- 1 medium avocado
- 2 Tablespoons cilantro leaf, chopped
- 1 Tablespoon onion, chopped
- 1/3 Tablespoon of serrano pepper, chopped
- Sea salt.
- 1 medium tomato for decoration, skinned, seeded, chopped.
Steam the shrimp, used salted wáter with the lime skin, save the juice, shrimp will turn pink when they are all ready cook.
Peel and seed avocado, place in a bowl. And blend until smooth with 2 forks.
Add onion, serrano pepper and cilantro to the avocado mixture. Blend briefly, add salt to taste and lemon juice.
To plate it, add at the top of the guacamole some chopped tomato. Do not added to the guacamole, it becomes watery, decorate with the steamed shrimp, serve with tortilla chips.