Shrimp and Avocado Salsa
1 pound jumbo shrimp, peeled, deveined, and dried with a paper towel
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ red bell pepper, chopped
1 large jalapeño, diced
¼ red onion, diced
½ cup cilantro, chopped
1 avocado, chopped and tossed with a squeeze of lemon juice
For the dressing:
Juice of 1 lemon
¼ cup olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Preheat the oven to 400 degrees. On a sheet pan lined with foil, toss the shrimp, olive oil, salt, and pepper together and arrange the shrimp in a single layer. Roast for about 10 minutes, until the shrimp are pink and the edges barely start to brown. When the shrimp is cool enough to handle, chop it roughly (about into thirds).
Meanwhile, whisk all the dressing ingredients together in a small bowl.
In a medium bowl, toss together the red bell pepper, jalapeño, red onion, cilantro, avocado, and shrimp. Pour the dressing over, and gently toss to coat everything with dressing. Serve with tortilla chips or as a salad.