Recipe by Pati Jinich
- 3 T. olive oil
- 3 ea. garlic cloves, thinly sliced
- 2 ea. chiles de árbol, stemmed and seeded, thinly sliced
- 1 lb. medium sized shrimp, fresh or thawed, shells and tails removed, cut into 1” pieces
- 1 t. orange zest
- 1/2 t. kosher or sea salt, divided, or more to taste
- Freshly ground black pepper, to taste
- 3 ea. Avocados From Mexico, diced
- 6 T. freshly squeezed orange juice
- 3 T. freshly squeezed lime juice
- 1 c. chopped fennel bulb
- 1 ea. orange, peeled and cut into orange segments (supremes)
- Heat the oil in a large, heavy skillet set over medium-high heat. Once it is hot but not smoking, add the garlic, cook for 20 to 30 seconds, stirring constantly, until fragrant and beginning to brown. Add the chile de árbol and cook for 20 to 30 seconds, stirring constantly, until it starts to crisp. Incorporate the cut-up shrimp, sprinkle with 1/4 teaspoon salt, freshly ground black pepper to taste, and orange zest, and add for only a minute or so, flipping the pieces over as they brown slightly. Remove from the heat and scrape into a mixing bowl.
- In a medium bowl, mash the avocado along with the remaining 1/4 teaspoon salt and the orange juice and lime juice. Reserve 1 cup of the cooked shrimp for garnish and incorporate the rest along with the fennel into the avocado mix; combine well.
- Scrape into a serving bowl and garnish with the reserved cooked shrimp and the orange supremes.