Ingredients

2-3 green plantains

1 dozen shrimp, peeled and deveined

1 ripe avocado, diced

1/4 cup cherry tomatoes, diced

1 jalapeño, small dice

1 garlic clove, minced

1/4 cup red onion, chopped

1 tablespoon chopped cilantro

3 tablespoons lime juice

1/2 teaspoon cumin powder

Salt and pepper, to taste

Vegetable or canola oil for frying

Directions

Season shrimp with salt, pepper and cumin powder. Cook in a lightly oiled skillet.

Then place in a bowl, along with avocado, tomatoes, jalapeño, garlic, red onion, cilantro and lime juice. Mix well and chill in the fridge.

Peel and slice plantains into 3-inch chunks. Fry in 350F oil until slightly golden, but not browned, for about 4-5 minutes.

Immediately place one fried plantain chunk each in a greased muffin pan well. Using a pestle or shot glass, gently press to form a cup.Fry again until golden brown. Drain on paper towel, and lightly season with salt.

Immediately fill the cups with the shrimp mixture and serve.