Roasted Shrimp with Avocado

Instructions

1. 1

   Preheat your oven to 425°F. Pat the shrimp dry with paper towels to ensure they crisp up nicely when roasted.

   Tip: Dry shrimp will develop a golden exterior instead of steaming.

2. 2

   In a large bowl, combine olive oil, minced garlic, thyme, smoked paprika, red pepper flakes, salt, and pepper. Add the shrimp and toss until evenly coated with the spice mixture.

   Tip: Let the shrimp sit in the marinade for 5-10 minutes for deeper flavor absorption.

3. 3

   Spread the seasoned shrimp in a single layer on a rimmed baking sheet. Roast for 10-12 minutes until the shrimp are pink and cooked through, stirring halfway through.

   Tip: Shrimp cook quickly, so watch carefully to avoid overcooking and rubbery texture.

4. 4

   While the shrimp roast, prepare the lime-cilantro dressing by whisking together the juice of 1 lime, fresh cilantro, a pinch of salt, and a drizzle of olive oil.

   Tip: Reserve some cilantro as a garnish for visual appeal.

5. 5

   Scoop the avocado flesh into a bowl and gently mash with the remaining lime juice, salt, and pepper until you reach your desired consistency.

   Tip: Keep the avocado slightly chunky for better texture and presentation.

6. 6

   Divide the mashed avocado among four serving plates, creating a small bed for the shrimp. Top with the hot roasted shrimp.

   Tip: Serve the shrimp warm on cool avocado for a pleasant temperature contrast.

7. 7

   Drizzle the lime-cilantro dressing over the shrimp, garnish with sliced red onion and additional cilantro, and serve immediately.

   Tip: The acidity from the lime keeps the avocado from browning too quickly.