Crunchy Chili Lime Shrimp

 2 lbs uncooked shrimp (26-30 per pound), peeled and deveined

4 garlic cloves, minced

1 tsp paprika

1 tsp ground ancho chili pepper

1 tsp ground cumin

1/2 tsp salt

 1/4 tsp pepper

1 medium lime

1 cup crushed tortilla chips

1/4 cup chopped fresh cilantro

1/4 cup olive oil

1 cup cherry tomatoes, halved

1 medium ripe avocado, peeled and cubed

1.  Preheat oven to 425 degrees.  Place the first 7 ingredients in a greased 15x10x1 inch pan.  Finely grate zest from lime.  Cut lime crosswise in half; squeeze juice.  Add zest and juice to shrimp mixture; toss to coat.

2.  In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture.  Bake until shrimp turn pink, 12-15 minutes.  Top with tomatoes and avocado.  If desired, serve with additional lime wedges and cilantro.