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1 pound tomatoes, cored and cut into 1/2-inch pieces
6 scallions, white and green parts separated, sliced thin
1/4 cup minced fresh cilantro
3 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
Salt and pepper
1 1/2 pounds peeled and deveined extra-large shrimp (21 to 25 per pound), tails removed
2 tablespoons vegetable oil
1 tablespoon lime juice, plus lime wedges for serving
1 avocado, halved, pitted, and cut into 1/2-inch pieces
Instructions
Combine tomatoes, scallion whites, cilantro, garlic, chipotle, and ¾ teaspoon salt in bowl; set aside.
Combine shrimp, ¼ teaspoon salt, and ¼ teaspoon pepper in separate bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of shrimp to pan in single layer and cook, without moving them, until spotty brown and edges turn pink on bottom side, about 1 minute. Flip each shrimp and continue to cook until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining 1 tablespoon oil and remaining shrimp.
Return skillet to medium-high heat. Add tomato mixture and lime juice and cook until tomatoes soften slightly, about 1 minute. Stir in shrimp and cook until shrimp are cooked through, about 1 minute. Transfer to platter and sprinkle with scallion greens and avocado. Serve with lime wedges.
Ingredients
1 pound tomatoes, cored and cut into 1/2-inch pieces
6 scallions, white and green parts separated, sliced thin
1/4 cup minced fresh cilantro
3 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
Salt and pepper
1 1/2 pounds peeled and deveined extra-large shrimp (21 to 25 per pound), tails removed
2 tablespoons vegetable oil
1 tablespoon lime juice, plus lime wedges for serving
1 avocado, halved, pitted, and cut into 1/2-inch pieces