For the shrimp:
– 1.5 lbs jumbo shrimp (peeled and deveined)
– 3 tbsp avocado oil or olive oil (divided)
– 1 tsp ground cumin
– 1/2 tsp kosher salt
– 1 red bell pepper (chopped)
– 3 green onion (green and white parts separated)
– 2 cloves garlic (minced)
– 1/2 cup Creme Fraiche (or coconut milk for dairy-free version)
For the chipotle sauce:
– 1/2 cup avocado oil or olive oil
– 1/4 cup apple cider vinegar
– 1 lime (juiced)
– 1/4 cup chopped fresh cilantro
– 1 chipotle pepper in adobo sauce
– 1/4 tsp kosher salt