Spiced Shrimp with Tomato Salsa and Avocado Dip

Serving Size: 10

Total Time: 2h40m

Tomato Salsa

– 2 cup yellow cherry tomatoes, halved

– 0.33 cup finely diced onion

– 0.33 cup finely diced peeled jicama

– 0.25 cup finely chopped cilantro

– 1 jalapeño—seeded and minced

– 2 Tbsp fresh lime juice

– 1 large garlic clove, minced

– 0.25 tsp cumin seeds

– Kosher salt

In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.

– 2 Hass avocados—pitted and peeled

– 0.5 cup lightly packed cilantro leaves

– 6 large basil leaves

– 2.5 Tbsp fresh lime juice

– Kosher salt

In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.

– 2 Pound shrimp, shelled and deveined

– 0.75 tsp ground fennel seeds

– 0.75 tsp ground mustard seeds

– 0.5 tsp crushed red pepper

– 3 Tbsp vegetable oil

– Kosher salt

In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.

Recipe Credit: Bill Kim
Photo Credit: John Kemick