Chipotle Shrimp with Avocado Cream

• 1 pound shrimp, peeled and deveined
• 1 red onion, chopped
• 1 bunch cilantro, chopped
• 1 can chipotles in adobe sauce
• 2 tablespoons coconut oil
• 1 tablespoon garlic powder
• Salt and pepper
• Honey
• 3 avocados, diced
• 3 limes, juiced
• 1/2 cup sour cream
• 1 tablespoon adobo powder
• 3 jalapenos, diced
• Vegetable oil, for pan

1. In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey.
2. Marinate in the refrigerator for 30 minutes.
3. Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl.
4. Mix until you have a smooth paste; press through a fine-mesh sieve.
5. Stir in the jalapenos.
6. Set a saute pan over medium-high heat and coat with vegetable oil.
7. Add the marinated shrimp; cook until pink throughout.
8. Finish with a handful of fresh cilantro.
9. Spread the avocado sauce on a serving platter; arrange the shrimp on top.
10. Serve.

shrimp, red onion, cilantro, chipotles, coconut oil, garlic, salt, honey, avocados, sour cream, adobo powder, jalapenos, vegetable oil

Taken from www.foodnetwork.com/recipes/eddie-jackson/chipotle-shrimp-with-avocado-cream.html (may not work)