Firecracker shrimp

MAKES 6 SERVINGS

Firecracker spice mash:

1/3 cup sliced or whole almonds

2 jalapeno peppers, seeded and

halved

1 bunch cilantro, stems removed

6 scallions, cut into 2-inch lengths

3 cloves garlic

2 teaspoons cumin

Æ cup olive oil

1/4 cup water

Shrimp:

1 tablespoon olive oil

2 pounds medium to large shrimp,

peeled and deveined

Æ cup lemon juice

Salt to taste

Garnish:

1 small avocado, thinly sliced

6 sprigs fresh cilantro

6 cherry or grape tomatoes, halved

For spice mash, place almonds, jalapenos, cilantro, scallions, garlic, cumin, olive oil and water in bowl of a food processor or in a blender; blend for 1 minute, until a smooth paste is formed. Marinate shrimp in this paste in a covered container in refrigerator for at least 1 hour.

For shrimp, heat 1 tablespoon olive oil over moderate heat in a large saute pan. Saute shrimp, stirring continuously for 4 minutes, until pink and opaque. Deglaze pan with lemon juice and season with salt. Garnish with avocado, cilantro and cherry tomato halves.

Nutrition facts per serving: 289 calories, 14 g fat, 2 g saturated fat, 230 mg cholesterol, 7 g carbohydrates, 33 g protein, 817 mg sodium, 3 g fiber