1 sweet potato sliced in 1/4 inch slices
2 TBSP coconut oil
1 lb. large raw shrimp peeled and deveined
½ TSP smoked paprika
½ TSP ground cumin
½ TSP sea salt
1/4 TSP chipotle chili powder
1 TBSP coconut oil
4 small avocados
½ cup cilantro
Juice of 1 lime about 2-3 TBSP
1½ TBSP red wine vinegar
½ TSP red pepper flakes
salt to taste
Preheat oven to 425.
Cover bottom of baking sheet with tin foil.
Add 1 tablespoon of olive to tin foil and using a brush, spread the oil over the entire pan so it is coated.
Place the sweet potato slices on the prepared baking sheet.
Pour remaining tablespoon of coconut oil into a small dish, using a brush, brush the tops of the sweet potato slices with coconut oil.
Lightly season with salt.
Bake in oven for 10 minutes.
Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
To prepare the Guacamole:
Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender.
Lightly pulse until the mixture is smooth. Set aside.
To prepare the Chipotle Shrimp:
In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder.
Toss the shrimp to coat in the seasoning blend.
Heat a large skillet to medium high heat.
Add coconut oil to the pan and then place the shrimp.
Cook shrimp for 2-3 minutes per side.
9. Assemble the bites.
10 .Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro.