Cabo Shrimp

When we were down in Cabo San Lucas last week, I tried to cook as much as possible since we had a little kitchen in our room and it was a great way to save some money.  It is always a challenge cooking in someone else's kitchen, especially one that had practically nothing.  It had most of the equipment I needed, such as pots, pans, knives and a cutting board.  However, there was no stove.  And anything I needed, such as olive oil and spices, I had to buy.  I really didn't want to stock up on things like that since we were only there for a week.  So I got back to basics, olive oil, salt, pepper and garlic were pretty much my only seasonings.  This dish started as an appetizer and we liked it so much, I made it 3 times while we were there, once as the meal itself!  I hope you enjoy it as much as we did.

Cabo Shrimp

18-20 medium to large shrimp, peeled and deveined
2 Tbls EVOO
1 avocado, peeled and diced
1 roma tomato, diced
About 1/4 cup chopped green onions
Juice of 1/2 lime (use the whole lime if not very juicy)
About 3/4 cup dry white wine
Salt and pepper
French bread, sliced and toasted

In a skillet, heat olive oil over medium heat.  Add shrimp and begin to saute.  When shrimp is about halfway pink, add avocado, tomato and green onion.  Stir and let cook about a minute.  Add lime juice, then white wine.  Season to taste with salt and pepper.  Pour everything in a bowl to serve.  Use the bread to dip in the sauce that it makes.  You can also spoon the mixture onto the bread and eat it like a crostini.  Serve with the remaining bottle of white wine.  :-)

GF/CF-The recipe is casein/dairy-free as is.  Serve without bread or substitute gluten-free bread.