The BEST Guacamole EVER

I went to a Whole Foods cooking class with a chef from Rosa Mexicano and he shared this recipe. It is simple and delicious!

Ingredients Part 1:
For Chile Paste:
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeno (I usually use 3-4 slices of jarred jalapeno)
1 teaspoon salt

Grind the above ingredients in a "molcajete" (wish I had one). You can also use a fork to smash the ingredients to a paste. It takes about 3-4 minutes and everything gets wet, but not thick.

3 Ripe, but firm AVOCADOS:
The chef said to look for black, with a hint of green. They should give to the touch, but not soft. I spend a lot of time checking out the avocados when I make this, but haven't had too much bad luck.
To cut the avocados: Cut them in half and remove the seed. Carefully "score" the avocados, making 3-4 evenly spaced cuts lengthwise and crosswise. Then scoop out the pieces with a spoon and add to the paste. This is apparently the key to the Rosa Mexicano guac. Nice, big pieces of avocado.

The Rest of the Ingredients:
3 tablespoons diced tomato
2 firmly packed tablespoons fresh chopped cilantro
1 tablespoon finely chopped white onion
Salt to taste

Add the rest of the ingredients to the chile paste and avocados. Fold gently to keep the avocado pieces large. Serve immediately with chips.

Roasted Shrimp and Orzo

Ingredients:
Kosher Salt
Good olive oil
3/4 pound orzo pasta
1/2 cup freshly squeezed lemon juice (about 3 lemons)
Ground black pepper
2 pounds (16-18) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh chopped dill (I don't use this. I hate dill.)
1 cup fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium diced (I think a regular cucumber would be good, too)
1/2 red onion, small diced
3/4 pound feta cheese

Pre-heat the oven to 400 F.
Fill a large pot with water, add a splash of salt and oil, bring water to a boil. Add orzo and simmer for 9-11 minutes. Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 olive oil, 2 teaspoons salt and 1 teaspoon pepper. I whisk the lemon juice, salt, and pepper and slowly pour in the oil while continuing to whisk. Pour over hot orzo and stir well.
Meanwhile, place shrimp on a sheet pan, drizzle with oil, salt, and pepper. Roast for 5-6 minutes until shrimp are cooked through.
Add the shrimp to the orzo. Add the scallions, dill, parsley, cucumber, onion, salt and pepper to taste. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow flavors to blend, or refrigerate overnight.
Serves 6

**I made this at the beach without shrimp, parsley, or dill and refrigerated before serving.

Recipe from Barefoot Contessa at foodnetwork. com