Things you need:



Cutting board

Large pot

3 medium shrimp

5 whole Avocadoes

4 Cucumber

1-2/4 Tomato juice


2 Lime

3 Chili


3 tomatoes


     Place the shrimp in a bowl of h20 and set aside for 5-10 minutes. Start the shrimp in halves in a pot of h20 with the cutting board. Heat the shrimp until they turn from gray to a lighter pink color. Meanwhile, cut the cucumbers and tomatoes. When the shrimp is done, transfer it to a separate bowl with the tomato juice. Finally, chop the cilantro, avocado, and lime. Place in the refrigerator until cool enough to eat.





Note to the side add your favorite drink if like :P

Chef: Clara and Lucy Mendez