MEAN GREEN GUACAMOLE SALSA
This is a green salsa I learned while in Mexico. It is a green salsa with avocado and it is delicious! I always make it when we do carne asada. I am always begged for the recipe. Enjoy!
Provided by Lindsey Eustace
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
- Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
- Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 6.8 g, Fat 7.7 g, Fiber 4.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 6.2 mg, Sugar 1.7 g
SALSA GUACAMOLE
Lauren Heyn of Oak Creek, Wisconsin notes, "I've never tasted better guacamole than this. If there's time, I make homemade tortilla chips by frying 1-inch strips of flour tortillas in oil and salting them."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.
Nutrition Facts : Calories 10 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED SAVORY TACO CHICKEN PIZZA WITH GUACAMOLE AND LIME CHIPOTLE SALSA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h35m
Yield 3 servings
Number Of Ingredients 34
Steps:
- Preheat grill to medium-high heat.
- Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
- Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
- In a medium bowl, mix mozzarella and Cheddar cheeses.
- Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
- In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
- Mix all ingredients together in a small bowl.;
- In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.
CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA
I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
- Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
- Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
- For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
- For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
- For the crema: Mix the crema, lime zest and lime juice together in a bowl.
- To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.
HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA
Making your own chips and dips allows you to keep things healthy and will really impress
Provided by John Torode
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 15
Steps:
- To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
- To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
- For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
EASY BAKED CHICKEN WITH SALSA AND GUACAMOLE
Baked chicken with cheese, salsa, and guacamole. You need only 5 ingredients and it's on the table in about 30 minutes.
Provided by Carter Wheeler Summerville
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
- Season chicken breasts with salt and pepper and lay out in the baking pan. Spread salsa across chicken breasts and sprinkle with Cheddar cheese.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread 1 tablespoon guacamole on each chicken breast to serve.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 9.9 g, Cholesterol 84.4 mg, Fat 17.8 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 1 g
ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE
This appetizer is outstanding and great for parties! The mixes of flavors complement themselves and will excite even the most lukewarm palates. Everything can be made ahead of time and assembled in minutes. Serve with tortilla chips.
Provided by Anthony Whittington
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 1h15m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place red bell pepper on a baking sheet.
- Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
- Peel and discard blackened skin; finely chop pepper and set aside.
- Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
- While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
- Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
- Pour reserved tomato juices into the skillet used to cook chicken.
- Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
- Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
- Season jicama slices with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
- Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
- Spread tomato-sour cream mixture on a large platter.
- Pile guacamole atop sour cream.
- Spread red pepper salsa over guacamole.
- Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.5 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 5.3 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 730.6 mg, Sugar 3 g
DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO
Provided by Food Network
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
- For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
- For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.
LAYERED GUACAMOLE DIP WITH SHRIMP AND SALSA
This is a different take on the traditional layered taco dip. The guacamole can be prepared 1 day ahead, and then the next day all the ingredients can be layered up to 4 hours before use, covered and refrigerated. (The cooking time is actually the chilling time.)
Provided by TasteTester
Categories Easy
Time 6h35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
- Fold in the onion and garlic, and season generously with the salt.
- Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
- After chilling the guacamole, toss the shrimp with the oil and lime juice.
- Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
- Spread the chilled guacamole on the shrimp, leaving a border exposed.
- Spread the salsa over the guacamole, leaving a border.
- Finally, spread the sour cream on the salsa, again leaving a border around the edges.
- Sprinkle the cilantro over the dip.
- This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
- Serve with tortilla chips for dipping.
- *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.
Nutrition Facts : Calories 215.2, Fat 16.1, SaturatedFat 4.6, Cholesterol 98.5, Sodium 273.7, Carbohydrate 8, Fiber 4, Sugar 1.2, Protein 11.7
GUACAMOLE SALSA
Whip up the perfect accompaniment to fajitas, a guacamole salsa with cooling avocado to balance the heat of jalapeño chillies, if you dare to include them
Provided by Lulu Grimes
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Put the onion and vinegar in a bowl and leave to sit for 15 mins. Add the garlic, jalapeños (if using), coriander and some seasoning. Chop the avocados into the bowl, then roughly mash with a fork, mixing as you mash. Add the lime juice and more salt to taste, then stir through 2-3 tbsp olive oil until you have a salsa consistency.
Nutrition Facts : Calories 138 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
TOMATILLO GUACAMOLE SALSA
Categories Condiment/Spread Blender Food Processor Super Bowl Tailgating Poker/Game Night Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer the fresh tomatillos in salted boiling water to cover for 8 to 10 minutes, or until they are tender, transfer them with a slotted spoon to a bowl, and let them cool. (Alternatively, use a drained 11-ounce can tomatillos, see note above.) In a food processor or blender purée the tomatillos with the coriander to taste, the garlic, and salt to taste and transfer the mixture to a bowl. Halve and pit the avocados, chop the flesh, and stir it into the tomatillo mixture. Serve the salsa with tortilla chips or with hamburgers, grilled meat, or fish.
RED BEAN SOUP WITH GUACAMOLE SALSA
Make and share this Red Bean Soup with Guacamole Salsa recipe from Food.com.
Provided by Evie3234
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large, heavy based saucepan.
- Add the onions and garlic.
- Cook for about 4-5 minutes until softened but not coloured.
- Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
- Stir in the tomato puree and cook for a few seconds, then add the oregano.
- Add the tomatoes, kidney beans and the water.
- Bring mixture to the boil and simmer for 15-20 minutes.
- Cool the soup slightly, then puree it in a food processor or blender until smooth.
- Return to the saucepan and add seasoning to taste.
- Salsa------------.
- Halve, stone and peel the avocados, and dice finely.
- Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
- Reheat soup and ladle into bowls.
- Spoon a little of the salsa into the middle of each bowl of soup.
- If you want to spice it up further offer the Tabasco to your guests.
AUTHENTIC SALSA VERDE AND GUACAMOLE RECIPE
This recipe was given to me by someone who grew up in Mexico City. It's so easy and fresh. Not to mention much cheaper than its Americanized bottled counterpart at the grocery store.
Provided by Family Favorites
Categories Vegetable Appetizers
Time 5m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients in a food processor, pulsing to desired consistency.
- 2. For Guacamole: Add two avocados for authentic Mexican Guacamole... no tomatoes!
CHICKEN FAJITAS WITH HOMEMADE GUACAMOLE & SALSA
Steps:
- Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa. Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed. Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.
CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE: POBLANO CHILES STUFFED WITH REFRIED BEANS SERVED WITH A GUACAMOLE SAUCE
Steps:
- In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.
- For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy.
- Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes.
- Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.
- To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt.
- Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.
GRILLED CHICKEN FAJITAS WITH SALSA & GUACAMOLE
These savory grilled chicken and veggie fajitas are served up the classic way-rolled in tortillas and served with salsa and guacamole.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place chicken and vegetables in separate shallow dishes. Mix seasoning mix, water and oil until blended. Spoon half over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 15 min.
- Heat grill to medium heat. Remove chicken and vegetables from seasoning mixtures; discard seasoning mixtures. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165ºF) and vegetables are crisp-tender. Cut chicken and peppers into thin strips; chop onions.
- Top tortillas with chicken, vegetables and cheese; roll up. Serve topped with salsa and guacamole.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 650 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 3 g, Protein 17 g
DOM'S SALSA AND GUACAMOLE
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 8 servings (about 2 cups)
Number Of Ingredients 12
Steps:
- Combine the tomatoes, scallions, cilantro, red wine vinegar, garlic, lime zest and juice (to taste) and chile pepper (to taste) in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
- Divide the salsa into 2 bowls. Serve one as traditional salsa. To the other bowl, add the avocado and mix to combine.
SALSA GUACAMOLE
Parties, potlucks and game day are doubly delicious with this dip you can whip up in only 20 minutes.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- In medium bowl, mix salsa ingredients.
- In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
- Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
GUACAMOLE MOUSSE WITH SALSA
People who try this comment on the beautiful color and great combination of cool creamy guacamole topped with zesty salsa. This unique dish really captures the flavor of the Southwest.
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 18-24 servings.
Number Of Ingredients 21
Steps:
- In a food processor, cover and process the avocados, lemon juice, chili powder, salt and pepper until smooth. Place in a bowl; add tomatoes, sour cream, cream, mayonnaise and onion. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir into avocado mixture. Pour into a 6-cup mold coated with cooking spray; sprinkle with cilantro. Chill until set. , Meanwhile, combine salsa ingredients; chill. To serve, unmold mousse onto a platter; serve with the salsa.
Nutrition Facts :
BAKED STUFFED SHRIMP WITH SALSA AND GUACAMOLE
Provided by Herb Mesa
Time 28m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- To make the shrimp: Butterfly the large shrimp keeping the tail on, drizzle with olive oil and season with salt and pepper. Place on a baking sheet.
- To make the stuffing: In a large bowl, combine the scallops, shrimp, bread crumbs, rosemary, thyme, basil, salt, and black pepper and stir until the mixture is combined. Divide the mixture evenly to fill each shrimp. Press 1 piece of stuffing onto each sliced shrimp. Place the shrimp stuffing side up on the baking sheet. Bake in the oven for 8 minutes.
- To make the salsa: In a medium bowl, combine the tomatoes, cilantro, red bell pepper, yellow bell pepper, garlic, lime juice, lemon juice, and olive oil. Gently stir the mixture until well combined. Season the salsa with salt, to taste. Set aside.
- To make the guacamole: In a medium bowl, coarsely mash the avocado with a fork and mix with the chopped cilantro and fresh lime juice. Season the mixture with salt, to taste.
- Remove the stuffed shrimp from the oven and serve with the fresh salsa and guacamole on the side.
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