• 12   ounces 
    shrimp in shell (16)
  • 3/4  cup 
    lemon juice
  • 1/2  cup 
    olive oil
  • 1   
    habanero chile, finely chopped (optional)
  • 1   teaspoon 
  • 1/4  cup 
    red onion, finely sliced
  • 2   tablespoons 
    cilantro, finely chopped
    Salt and pepper, to taste
  • 1/4  cup 
    chopped avocado
    Baked corn tortilla chips
In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running cold water on them.
In a large bowl, mix lemon juice, olive oil, chile, honey, onion, cilantro, salt, and pepper until honey dissolves.
Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour. Distribute shrimp among four serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.
Nutrition information
Per Serving: cal. (kcal) 244, Fat, total (g) 17, sat. fat (g) 2, carb. (g) 5, fiber (g) 1, pro. (g) 18, sodium (mg) 201, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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