Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.5 Kcal (2209 kJ) | ||
| Calories from fat | 373.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.45g | 64% | |
|---|---|---|---|
| Cholesterol | 49.33mg | 16% | |
| Sodium | 1129.21mg | 47% | |
| Potassium | 675.27mg | 14% | |
| Total Carbs | 36.39g | 12% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 8.67g | 35% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 20.7mg | 35% | |
| Iron | 1.9mg | 10% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 204.33 Kcal (855 kJ) | ||
| Calories from fat | 144.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.06g | 64% | |
|---|---|---|---|
| Cholesterol | 19.11mg | 16% | |
| Sodium | 437.39mg | 47% | |
| Potassium | 261.56mg | 14% | |
| Total Carbs | 14.09g | 12% | |
| Sugars | 1.1g | 11% | |
| Dietary Fiber | 3.36g | 35% | |
| Protein | 3.64g | 19% | |
| Vitamin C | 8mg | 35% | |
| Iron | 0.7mg | 10% | |
| Calcium | 18mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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