I ended up making a little bit too much Guacamole (such a bad problem) so I ended up eating the rest with some chips.
A note though, this is a little spicy so if you do not want a little kick, lower some of the spices or peppers.
A** Blood is a chili powder made from ghost peppers but any hot chili powder should do.
Sauteed Peppers and Onions
- Start by making the Guacamole. Half and seed the Avocados.
- In a large bowl, scoop the Avocado pulp and juice the Lime. Toss to coat.
- Using a potato masher, add the Kosher Salt, Cumin, Cayenne Pepper, and A** Blood and mash.
- Dice the Onion, seed and mince the Jalapeno and Serrano Peppers, seed and mince the Roma Tomato, and chop the Cilantro.
- Fold in the diced Onion, minced Jalapeno Pepper, Serrano Pepper, and Roma Tomato, and the chopped Cilantro.
- Taste and adjust salt if necessary. Set aside.
- In a large frying pan, heat the Olive Oil over medium-low heat.
- While the pan is getting hot, peel and chop the Garlic, seed and slice the Red Bell Pepper, and slice the Yellow Onion.
- When the pan is hot, add the chopped Garlic, cook for 1 minute.
- Add the sliced Bell Pepper and Onion, Pepper, Oregano, Crushed Red Pepper, and whole Basil Leaves.
- Turn the heat to low and sautee until the onions are soft and transparent, the peppers and basil wilt, and the garlic is golden (about 10 – 15 minutes).
- Meanwhile, peel the shrimp and place is a large ziplock bag.
- Add the Smoked Paprika, Thyme, Oregano, Garlic Powder, Kosher Salt, Black Pepper, and Cayenne Pepper. Shake the bag to coat the Shrimp. Set aside.
- In a medium frying pan, heat the Canola Oil over high heat.
- When the pan is hot, add the Shrimp, and sautee until done (about 4 – 5 minutes), stirring occasionally.
- To prepare the Salad Jars, put 1/4 of the sauteed Peppers and Onions on the bottom, topped with 1/4 of the Shrimp, a couple Heaping Tablespoons Guacamole, enough Spinach to get almost to the top, and cooked Quinoa.