Sherry asked me to cook something, and I said, “But we have nothing to work with.” She knew better and invited me to figure out something.

I roasted most of the vegetables in a dry skillet. Toward the end, I did drizzle a bit of olive oil in the pan to prevent sticking. 

Ingredients

3-4 ripe avocados
6 cloves whole garlic
1 fresh jalapeno
2-3 green onions sliced (just the green parts)
1 small red onion; cut in half and sliced thin
2 red bell peppers
1 Poblano Chili
2 red radishes; chopped
black olives; sliced
juice of 1 lime
salt & pepper
hot sauce
1/2 – 1 pound small shrimp; peeled and deveined
olive oil
butter
cup of grated cheese

Directions

Peel garlic cloves and toss into stick resistant skillet over medium heat; add a whole jalapeno. Toss frequently to evenly roast on all sides. Cover for a bit to speed the cooking. When the garlic and jalapeno were browned a bit, I removed them and added the red onion. I use a small skillet, so I did this in batches.

You may wish to add just a drizzle of oil if the veggies begin sticking. It’s entirely optional, but I did add just a bit.

Place the poblano and the red peppers over open flames and turn frequently until blacked on all sides. Place in plastic bags and seal. Allow to steam for 15 minutes. (Reheat the jalapeno a bit and add it to the bag with the other chiles.)

Scoop the flesh out of the avocados and chop to a medium dice in a mixing bowl. Add the juice of one lime with a splash of hot sauce, some salt and pepper, and the radishes.

Clean the red peppers, the jalapeno, and the poblano of their skins, seeds, stems and membranes; ; mince the jalapeno and slice the other chilies into thin ribbons. Add with the onions to the avocado mixture. Pour into into a baking dish; or into individual oven proof serving bowls.

Mix until well blended. Correct the seasonings if needed.

Melt butter in non-stick skillet over medium heat. Add shrimp and toss until cooked (about 3-4 minutes).  Pour over the prepared avocado mixture; then top with grated cheese. Microwave for 30- 60 seconds (more or less); or run in 350 oven for a few minutes to melt cheese.

Serve immediately.