Guacamole and Shrimp Bites

Preheat oven to 400 degrees. Mix together chipotle powder, garlic powder, paprika, and 2 tablespoons of avocado oil in a small bowl. Cut sweet potatoes into discs and arrange on a sheet pan. Put the spice/oil mixture all over potatoes and throw in the oven. Bake for 25 minutes, flipping half way through. Meanwhile, mix the chopped avocado, red onion, garlic (from guac ingredients), cilantro, lime juice and salt and pepper together for the guacamole. Let it marinate in the fridge while you make the shrimp. Whisk the sriracha, adobo, garlic powder, and lemon juice in a bowl big enough for the shrimp. Add the shrimp and mix well. In a medium sized sauté pan set to medium-high heat, add 1-2 tablespoons of avocado oil (for shrimp) and when it’s hot and almost going to smoke, start adding shrimp being careful not to crowd the pan. Sauté shrimp for about 1 or 2 minutes on one side and flip them over and sauté another minute. Cook just until firm and pink. Assemble a slice of sweet potato with about a tablespoon of guac and top with shrimp. Sprinkle with remaining chopped cilantro.