1-ounce olive oil
8 jumbo shrimp (10 to 20 count per pound)
Salt and freshly ground black pepper
1 avocado, seeded and peeled
1/2 tablespoon lime juice
1 small clove garlic, crushed
1 1/2 teaspoons finely chopped onion
1 sprig fresh cilantro, leaves chopped
Splash hot sauce (recommended: Tabasco)
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