Grilled Shrimp with salsa fresco and avocado salad

Ingredients

• 1.5 lbs raw peeled jumbo shrimp (26-35 ct)
• 2 TBSP olive oil divided
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 4 plum tomatoes
• 1/2 jalapeño chili, seeded
• 1/2 cup cilantro
• 4 scallions, ends trimmed, coarsely chopped
• 2 TBSP lime juice
• 2 cloves garlic
• 1/4 tsp kosher salt
• 1 avocado
• 1 yellow bell pepper
• 1/2 english cucumber
• 1 cup cherry tomatoes
• 4 cups tortilla chips

Directions

1. Preheat grill to high. Prepare 8 skewers (soak skewers if using wood). In a medium bowl, combine shrimp, 1 TBSP oil, cumin, and oregano, tossing until shrimp are evenly coated. Set aside.

2. In a food processor, combine plum tomatoes, jalapeño, cilantro, scallions, lime juice, garlic, salt and remaining oil. Puree until smooth. There should be about 1.5 cups of salsa. Set aside.

3. Thread shrimp onto skewers. Grease grill with cooking spray and place skewers on hot grill. Grill until well marked, about 3 minutes, and turn to finish cooking, about 2 minutes.

4. While shrimp grills, chop avocado, bell pepper, and cucumber and transfer to a medium bowl. Halve cherry tomatoes and add them to the bowl. Toss vegetables with about 2 TBSP of salsa.

5. Divide salad among 4 plates. Place 2 skewers of shrimp on each plate and garnish with chips. Serve remaining salsa on the side.

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