• 1 pound of shrimp, peeled and deveined
  • 1 tablespoon cumin
  • 1 tablespoon paprika
    Olive oil
  • 1 1/2 tablespoons mayo
  • 1 1/2 tablespoons Greek yogurt
  • 2 limes
  • 2 tablespoons orange juice
  • 2 to 3 tablespoons red and yellow bell peppers, minced
  • 2 tablespoons red onion, minced
  • 1/4 teaspoon chili powder
  • Salt & pepper
  • Handful of cilantro
  • 1 clove garlic, peeled and chopped
  • Splash of red wine vinegar
  • 2 ripe avocados, halved, pitted, and scooped whole from skin




  1. Season shrimp with spices. Cook in a pan with olive oil until they begin to brown slightly and turn opaque. Remove from pan and set aside to cool.
  2. Meanwhile, mix together the mayo sauce by combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper.
  3. For the cilantro lime sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a processor or blender.
  4. When shrimp is cool, roughly chop and mix into creamy sauce.
  5. Fill avocados and serve on tostadas or lettuce. Drizzle cilantro lime sauce on top.