This is great served with the Black Beans and Rice. I like cooking it under the broiler, the same way I did for the Shrimp Cocktail, but you can also grill these or saute them with some vegetables.
1 lb large shrimp
1 tbsp ancho chili powder
2 garlic cloves, pressed
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp coriander
1/2 tsp fresh ground pepper
2 tbsp olive oil
Mix all ingredients except for shrimp in a large bowl. Peel shrimp and add directly to marinade. Toss to coat and put in the fridge while you make the salsa.
2 ripe avocados, diced
1/4 cup diced tomatoes
2 tbsp sliced scallions (dark green parts only)
1 tbsp chopped cilantro
Add avocado, tomatoes, scallions and cilantro to a medium bowl. Squeeze lime over ingredients and season with a bit of salt. Gently stir to combine and place in fridge while you finish the shrimp.
Place a broiler pan or baking sheet under the broiler and heat on high for 5 minutes. Place shrimp on hot broiler pan (use should hear them sizzle) and broil for 3 minutes on high. Flip and broil another 3 minutes on the other side.
Serve hot over rice and beans with avocado salsa as a garnish.