Cumin Lime Shrimp over Creamy Cauliflower Risotto

Ingredients, directions and serving information for Cumin Lime Shrimp over Creamy Cauliflower Risotto.

• 2 tablespoons olive oil, divided
• 8 medium shrimp, peeled, deveined and tails removed
• 1 teaspoon cumin
• 1 fresh lime, zested and juiced
• 1/4 teaspoon salt
• 1 package (8-10 ounces) frozen “riced” cauliflower
• 1/2 cup white onion, finely chopped
• 1 clove garlic, minced
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

1. Wash hands with soap and water.
2. Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
3. Heat 1 Tbsp. olive oil in a medium nonstick pan over medium heat. Add the shrimp and cook 2 to 3 minutes per side until light pink and opaque. Place shrimp in a small bowl and season with cumin, lime zest, and salt.
4. Add remaining oil into the pan. Add onion and cook, stirring occasionally, until onion is soft, about 2 minutes. Add garlic and avocado and cook for one minute, until heated through.
5. Transfer avocado onion mixture into a blender or food processor and add lime juice. Cover and blend until smooth, stirring mixture with a spatula if needed.
6. Transfer heated “riced” cauliflower into the pan and top with pureed avocado onion mixture. Cook over medium heat, stirring gently until cauliflower has a beautiful green color.
7. Divide into two bowls and top with cooked shrimp.