Shrimp diabla style with sauce of roasted chiles, green rice and roasted avocado

Ingredients

For the shrimp

• 2 kg of jumbo shrimp (cleaned)
• Minced garlic, butter, olive oil and lemon

For the diabla sauce

• Chili peppers: Guajillo, De Árbol (6-10 pieces) and Chipotle
• Roasted tomatoes, onion and garlic
• Shrimp broth and a touch of piloncillo

For the green rice

• 1½ cups of rice
• Green mixture: roasted poblano chile, cilantro and spinach

Preparation

1. Salsa: Blend hydrated chiles with roasted vegetables and spices. Strain twice. Fry in oil and and butter until it shines.
2. Rice: Sauté the rice, add the blended green mixture with broth and cook over low heat for 15 min. Rest for 10 min.
3. Shrimp: Sear the shrimp in a very hot pan with oil and butter (90 sec per side). Do not overcook them.
4. Union: Incorporate the shrimp into the hot sauce for only 1-2 min. Add lemon and turn off.
5. Avocado: Grill avocado quarters on a very hot griddle until marked. Season with salt and lemon.

Assembly

Serve a portion of green rice, arrange the shrimp bathed in diabla sauce and accompany with the grilled avocado. The balance between the spiciness and the creaminess of the avocado is the key.