Ingredients
2 tablespoons cider vinegar1-1/2 teaspoons lemon juice1/4 teaspoon salt1/8 teaspoon ground mustardDash freshly ground pepper12 ounces fresh or frozen medium shrimp, peeled and deveined1 small onion, thinly sliced, divided1 garlic clove, peeled and halved3 tablespoons vegetable oil, divided1 small pickled jalapeno pepper, rinsed, seeded, cut in strips2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juiceLemon1 medium tomato, chopped
Preparation
In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink.
Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight.
To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade.
