Spiced Shrimp with Tomato Salsa and Avocado Dip

• 2 cups yellow cherry tomatoes, halved
• 1/3 cup finely diced onion
• 1/3 cup finely diced peeled jicama
• 1/4 cup finely chopped cilantro
• 1 jalapenoseeded and minced
• 2 tablespoons fresh lime juice
• 1 large garlic clove, minced
• 1/4 teaspoon cumin seeds
• Kosher salt
• 2 Hass avocadospitted and peeled
• 1/2 cup lightly packed cilantro leaves
• 6 large basil leaves
• 2 1/2 tablespoons fresh lime juice
• Kosher salt
• 2 pounds shrimp, shelled and deveined
• 3/4 teaspoon ground fennel seeds
• 3/4 teaspoon ground mustard seeds
• 1/2 teaspoon crushed red pepper
• 3 tablespoons vegetable oil
• Kosher salt

1. make the salsa In a bowl, toss all of the ingredients together and season with salt.
2. Let stand at room temperature for 2 hours.
3. make the dip In a food processor, combine the avocados, cilantro, basil and lime juice and puree.
4. Season with salt.
5. Scrape the dip into a bowl and refrigerate until chilled.
6. prepare the shrimp In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
7. In a skillet, heat 1 tablespoon of the oil.
8. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes.
9. Transfer the shrimp to a platter.
10. Wipe out the skillet and repeat with the remaining oil and shrimp.
11. Serve with the salsa and dip.

yellow cherry tomatoes, onion, peeled jicama, cilantro, lime juice, garlic, cumin seeds, kosher salt, cilantro, basil, lime juice, kosher salt, shrimp, ground fennel seeds, ground mustard seeds, red pepper, vegetable oil, kosher salt

Taken from www.foodandwine.com/recipes/spiced-shrimp-tomato-salsa-and-avocado-dip (may not work)