Yields: about 12 servings

Ingredients:

1 1/4 pounds cooked shrimp (preferably large wild caught)

2 tablespoons olive oil

6 cloves garlic, minced

1/4 cup fresh lemon juice

1/4 cup finely chopped parsley

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

2 large, ripe firm avocados

1 tablespoon fresh lime juice

Directions:

Place the shrimp in a medium sized bowl and set aside.

In a small skillet, add the olive oil and heat slightly. Add the minced garlic and sauté over medium heat until fragrant, about 1 minute.

Turn off the heat and stir in the lemon juice, parsley, salt, fresh ground black pepper and red pepper flakes.

Pour the mixture over the shrimp and toss to combine well.

Cover with plastic wrap and chill until ready to serve.

When ready to serve, peel and slice the avocados. Drizzle the lime juice over the avocados.

Chef’s Tip: You can make this recipe ahead and refrigerate for up to 2 hours.

To see how Chef Ren prepared this recipe on WBTV/Charlotte, click here: https://youtu.be/Sk6a3Wjvr5U