That’s why I LOVE this burrito recipe.
First of all I love spice. Secondly I love Avocados from Mexico. And thirdly I love shrimp that’s been doused in spice and cooked just for a minute or two so it’s still tender and succulent. Okay, and fourthly I love it slathered in a lightened but creamy sauce that leaves me feeling just filled, not overloaded.
For the Chipotle Shrimp1 pound medium shrimp, shells and tails removed (51-60 shrimp per pound)4 canned chipotle peppers in adobo sauce1 tablespoon adobo sauce1 clove garlic1 tablespoon honey3 tablespoons olive oil, divided½ teaspoon cinnamon3 cups cooked white rice½ cup cilantro leaves plus more for garnish1 lime, juiced4 flour tortillasFor the Avocado Crema2 Avocados from Mexico½ cup Mexican crema or light sour cream1 cup Hatch green chile enchilada sauce (15 ounce can) cook