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
Prepare the shrimp by tossing sprinkling with cumin and salt.
Heat up a large skillet to medium high heat.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN