Ingredients
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined4 garlic cloves, minced1 teaspoon paprika1 teaspoon ground ancho chile pepper1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1 medium lime1 cup crushed tortilla chips1/4 cup chopped fresh cilantro1/4 cup olive oil1 cup cherry tomatoes, halved1 medium ripe avocado, peeled and cubedOptional: Additional lime wedges and cilantro
Preparation
Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat.
In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
