Chili Shrimp with Avocado Cream

Chef Abraham Salum stops by Good Day to make a light and flavorful shrimp dish. He's going to the El Dorado Resort in Riviera Maya, Mexico next month for the Lone Star Culinary and Music Experience.

Shrimp in Pasilla Sauce with Avocado Cream, Heirloom Tomatoes and Fresh Corn

1/2 cup diced bell peppers
2 ea tomatillos
3 oz day old bread
2 ea garlic clove diced
1 bunch cilantro
1/2 cucumber
3 each avocados
2 ea celery stems
1/2 cup of lime juice
1/4 cup extra virgin olive oil 
Salt and pepper to taste

For the cream: In a blender, combine all ingredients and season to taste.

1/2 lb of shrimp
2 each pasilla chiles, deveined and chopped finely in a food precessor
1 tsp chopped garlic
1 cup of baby heirloom tomatoes
1 cup of fresh corn 

For the shrimp: Saute the shrimp with the garlic and pasilla chilies, add the corn and tomatoes, season with salt and pepper. 

To plate: Place a small amount of shrimp in the middle of the plate, pour the cream around it and serve.