Cajun Shrimp Guacamole Bites
1 large sweet potato, sliced into 1/8 in slices
½ tsp coarse salt
2 tbsp olive oil
2 large avocados (or 4 small)
½ cup cilantro
Juice of ½ lime
1 ½ tbsp. red wine vinegar
½ tsp red pepper flakes
Salt to season
30 large, raw shrimp, peeled
1tsp smoked paprika
1tsp ground cumin
½ tsp chipotle chili powder
1 tbsp. olive oil
Avocados contain Vitamin C, Vitamin E, and monounsaturated fats that help hydrate your dry skin and reduce redness, acne, blackheads, and irritation.
Sweet potatoes have beta-carotene and Vitamin C that help you not get sick and recover faster. They also have carbohydrates to reduce stress and lots of vitamins and minerals to treat oily skin.
- Preheat oven to 400 degrees, with racks in center and lower positions. Brush 1 tbsp olive oil on baking sheet lined with aluminum foil. Place sweet potato slices on prepared baking sheet. Pour remaining tablespoon of olive oil in small bowl and using brush, brush tops of potatoes with oil and sprinkle salt on top. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes.
- To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
- To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
- Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve