**Basil Avocado Pasta With Shrimp**
1 Whole avocado
1 Cup fresh basil leaves
2 Cloves of chopped garlic
6 Grape tomatoes
2 Lemons
Salt and Pepper
½ Cup fresh arugula
½ Med. Red onion slices
8 Cooked shrimp
½ cup extra virgin olive oil
6 oz. Dry pasta
Method for Pasta
6 oz. of dry pasta in boiling water for 7 minutes.
Method for Sauce
In a food processor or blender, place the avocado, the juice of 2 lemons, basil, garlic, 1 tsp. of sea salt, ¼ tsp. of ground pepper. Blend everything except the olive oil. When motor is still running, stream the olive oil until emulsified. In a bowl, place pasta, sauce, grape tomatoes, ½ sliced red onions, and arugula. Top with shrimp.
**Salsa Verde**
8 Tomatillos, or green tomatoes, or regular tomatoes, washed
1 Green bell pepper seedless and cut in cubes, ½ inch by ½ inch
1 Cup of fresh mint leaves, washed
½ Cup of spinach or white onion diced
1 Bunch green onions, scallions
2 Jalapenos cut in small wheels
1 Bunch of cilantro
1 oz of extra virgin olive oil
Salt and Pepper, 1 tsp, approximately. To taste.
3 Garlic cloves
1 Avocado
1 Lime – juice
Method
Roast tomatoes or tomatillos in the oven at 400 degrees F.
In a sauté or frying pan, turn heat to medium, add the oil until hot. Place all of the ingredients with ½ bunch of cilantro and ½ cup of mint. Reserve the other halves of cilantro and mint for blending. Add everything and blend until salsa has a good consistency with roasted tomatillos, lime juice, fresh mint and cilantro. Add the chopped avocado when salsa is done.
**Aguachile de Camaron – 4 portions**
8 shrimp
4 Limes (sliced)
1-2 Serrano chiles or habanero if spicier taste is desired
½ Red onion
1 Bunch of cilantro (clean)
1 Cucumber
3 Tomatoes
1 Avocado
Salt and Pepper
1 Tbs. Olive oil
Method
Split shrimp in halves and place them in Ziploc bag.
Boil 2 quarts of water in a frying pan. When water is boiling, place the bag in boiling water for 2 mins. Per side and have a bowl with ice and water ready (ice both). Transfer bag from boiling water with tongs to ice bath. Let cool for 10 mins.
Meanwhile, in a blender place the juice of 4 limes, 2 serrano peppers, 1 tsp salt and ¼ tsp of black pepper, ½ bunch of cilantro. Blend and add the olive oil in a non reactive container, Place the shrimp and add the mixture. Sliced avocado, cucumber, ½ red onion, tomato. Recheck seasoning and eat with corn chips or tostadas.