Directions

• Cut peppers in half; remove stems and seeds. Broil skin side up 4 in.
• from the heat until skins are blistered and blackened. Immediately
• place peppers in a bowl; cover and let stand for 15-20 minutes.
• Meanwhile, combine the beans, tomatoes, onion, cilantro and jalapeno
• in a large bowl. Peel off and discard charred skin from peppers. Cut
• into thin 1-in. strips; add to tomato mixture and set aside.
• In a large resealable plastic bag, combine the lemon juice, oil,
• pepper flakes, salt and cumin; add shrimp. Seal bag and turn to
• coat; refrigerate for 30 minutes.
• For dressing, combine the oil, vinegar, lemon juice, cilantro, salt
• and cayenne in a blender; cover and process until smooth. Add
• avocado; cover and pulse just until blended.
• Drain and discard marinade from shrimp. In a large skillet, saute
• shrimp for 3-5 minutes or until shrimp turn pink. Add to pepper
• mixture. Add 1/2 cup avocado dressing; toss to coat. Spoon into
• serving glasses or bowls; serve with remaining avocado dressing.
• Yield: 6 servings.