Happy Cinco De Mayo!
I made up this DEEELLISHUS low carb recipe that combines guacamole and ceviche today, and thought I'd share it with you all.
30 small deveined and no tail frozen shrimp
1/2 T butter
2 T chopped red onion
2 tsp lemon juice
1 tsp cumin
shake of garlic powder
salt and pepper to taste
1 medium roma tomato
8 black olives
1 jalapeno deseeded and diced
1 small handful of cilantro (about 2 Tbs chopped)
Add shrimp and butter to a saucepan on medium and saute till for about 3 minutes to defrost them. Then add in the red onion, cumin, garlic and salt and pepper. Simmer on medium, letting the liquid reduce for about 5 minutes and then add in the lemon juice. Turn off the heat.
Meanwhile peel the avocado and roughly chop up the avocado, tomato, olives, jalapeno and cilantro and combine in a bowl.
Add the cooked shrimp mix to the veggies and toss to combine. Refridgerate and serve cold or eat it like we did, right away!! SOOOO YUMMY!
Makes 2 servings
Approximately 7.5 carbs (by my calculations)
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