juice from 1/2 fresh lime(the other half will be used for the shrimp)
juice from 1/2 fresh lemon(optional, but adds brightness)
1scallion, roughly chopped
1heaping tablespoon roughly chopped cilantro leaves and stems
1teaspoonchopped garlic(about 1 medium to large clove)
1teaspoonchopped jalapeno or serrano pepper(seeds removed)
1/2teaspoonkosher salt
for the shrimp
1tablespoon, plus 1 teaspoon, olive oil
1poundmedium-large raw shrimp, peeled, deveined, rinsed, and patted dry
1teaspoonCreole seasoning, or southwest seasoning blend
1/2teaspoonpimenton(smoked paprika)
juice from 1/2 fresh lime
big pinch of kosher salt
for the noodle bowl
3packages ramen noodles, 9 ounces total (discard the flavor packets)
1tablespoonchopped cilantro leaves
1tablespoonchopped dill leaves
1cupcherry tomatoes, sliced in half
1small or mini cucumber, sliced
cooked bacon bits(pork or vegetarian) for garnish (optional)
Instructions
for the guacamole sauce
Add all sauce ingredients to a blender or food processor and puree. The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency. Taste, and season with additional salt, if necessary. Set aside.
for the shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers. Toss the shrimp with 1 teaspoon of olive oil, plus the remainder of the marinade ingredients. Add the shrimp and saute on one side for several minutes. Flip each shrimp, and continue cooking until opaque, pink, and plump. Remove from heat and set aside.
for the ramen noodle bowl
Prepare the ramen noodles according to package directions. Drain, and let cool for several minutes. Transfer to a large mixing or serving bowl. Pour in about 3/4ths of the guacamole sauce and a big pinch each of cilantro and dill. Use tongs to gently toss the herbs and noodles with the sauce. Gentle fold in the tomatoes and cucumbers. Top with the shrimp, more herbs, a big drizzle of guacamole sauce, and the bacon bits (if using).