AGAVE’S SHRIMP CEVICHE AND FRIED AVOCADO

20 peeled jumbo shrimp 1 tablespoon Old Bay or other

seafood seasoning Leaves from 1 bunch cilantro,

chopped

1 large onion, finely chopped 8 tomatillos, husk removed, rinsed, cored, chopped in large pieces

5 jalapenos, stems removed,

finely chopped

1/2 cup chopped fresh basil

leaves

1 serrano, stem removed, finely

chopped

1/4 cup your choice of vegetable

oil

1/4 cup apple cider vinegar Juice of 2 limes

Juice of 2 lemons

Salt and pepper

1 cup vegetable oil, for frying 1 cup all-purpose flour

1 cup panko

1 cup buttermilk

1 ripe avocado, cut into quarters Poblano Cream Sauce (see

recipe), for serving

Toss shrimp with seafood seasoning until all shrimp is coated.

Heat grill to 400 degrees or large skillet over high heat. Grill shrimp until exterior is seared, but interior is still rare. Remove from heat and chop into rough pieces.

Make ceviche: In a large bowl, combine shrimp with cilantro leaves, onion, tomatillos, jalapenos, basil, serrano, oil, vinegar, lime juice and lemon juice. Toss together and taste for seasoning. Cover and refrigerate until ready to serve.

To prepare fried avocado: Heat oil in a large skillet over mediumhigh heat. Put flour in one pie plate, buttermilk in a second pie plate, panko in a third pie plate. Coat avocado quarters first in flour, then buttermilk, then panko. Carefully put into hot oil and cook until golden brown on both sides, about 1 minute. Drain fried avocado slices and get ready to plate immediately.

On serving plate, spread four small serving plates with ¼ cup Poblano Cream Sauce each.

Top each with one quarter fried avocado and add 1 ¾ cups shrimp ceviche. Serves: 4

Per serving: 894 calories (percent of calories from fat, 54), 40 grams protein, 64 grams carbohydrates, 8 grams fiber, 53 grams fat (trace saturated fat), 289 milligrams cholesterol, 1,250 milligrams sodium.

CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY