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SERVES:
4

INGREDIENTS:

For the guacamole;

• 2 ripe avocadoes, peeled and pits removed


• 1 small clove garlic, peeled and minced


• 1 Tbs fresh limejuice (or more to taste)


• Salt to taste


• 4 medium ripe tomatoes, sliced into 1/2-inch slices


• 1 large egg


• 2 Tbs milk


• All-purpose flour as needed (approx. 1/3 cup)


• Cornmeal as needed (approx. 1/3-1/2 cup)


• Olive oil or vegetable oil for sautéing


• 1 large clove garlic, peeled and minced


• Approx. 1/4-1/2 tsp ground cumin


• Approx. 24 large, raw, peeled and deveined shrimp


• Olive oil or vegetable oil for sauteing

Make the guacamole by mashing ripe peeled avocadoes with a little minced garlic, salt and limejuice and cut your tomatoes into 1/2-inch thick slices.

Crack 1 large egg into a bowl, add a little splash of milk and whisk it up. Then dredge the tomatoes first in a little all-purpose flour, then in the egg mixture and finally in cornmeal, placing them on a clean plate as you go.

Only dredge 3-4 slices of tomatoes at one time, because that's how many you'll be cooking at one time and you'll want to saute them in a little vegetable oil on medium high heat until both sides are a nice golden brown. Then take them out of the pan and drain on a cooling rack.

It's okay if the tomatoes are room temperature when you serve them and, after the tomatoes are done, add more oil to the pan on medium high heat and add the raw peeled and deveined shrimp.

Sprinkle those with a little ground cumin, add 1 large minced clove of garlic and a pinch of red pepper flakes and shake and stir the shrimp until they're just cooked through.

Put 2-3 slices of tomato on a plate, top each one with a dollop of guacamole, top each one of those with a couple of shrimp, season with a little salt, olive oil and a squeeze of limejuice and it is good to go.

HINTS:

Try this same technique with cubed chicken breast meat instead of the shrimp or use cubed, well drained firm tofu for a vegetarian version.