shrimp with tomato and avocado

Pan-Seared Shrimp with Tomato and Avocado

from the America's Test Kitchen's Healthy Family Cookbook

1 lb. tomatoes, (2-3), cored, seeded, and cut into 1/2 inch pieces

6 scallions, white and green parts separated and sliced thin

1/4 cup minced fresh cilantro

3 garlic cloves, minced

1 Tbsp. fresh lime juice

1 tsp. minced canned chipotle chile in adobo sauce (more or less to adjust spiciness)

salt and pepper

1 1/2 pounds extra-large shrimp (21-25 per pound), peeled and deveined

1/8 tsp. sugar

4 tsp. canola oil

1 avocado, pitted, peeled, and cut into 1/2 inch pieces

lime wedges (for serving)

1. Combine the tomatoes, scallion whites, cilantro, garlic, lime juice, chipotles, and 1/4 tsp. salt in a bowl.

2. Pat the shrimp dry with paper towels and season with the sugar, salt, and pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook until curled and lightly browned, about 2 minutes.

3. Transfer the shrimp to a bowl and cover with aluminum foil. Repeat with remaining 2 tsp. of oil and shrimp; transfer to the bowl.

4. Return the skillet to high heat, add the tomato mixture, and cook until the tomatoes soften slightly, about 1 minute. Off the heat, return the shrimp to the skillet and toss to coat. Transfer the shrimp to a platter, season with salt and pepper to taste, and sprinkle with scallion greens and avocado. Serve with lime wedges.