Mango Avocado Shrimp Cocktail

1: Boil the shrimp in water with 1/2 teaspoon salt and 1/4 cup lime juice for about 3 minutes until they turn opaque. Remove the shrimp and place on ice.

2: Mix the cooked shrimp with the mango avocado salsa.

3: For the salsa, combine 2 chopped ripe avocados, 2 chopped ripe mangos, 1 cup chopped tomatoes, 1/3 cup chopped red onion, 1/3 cup chopped cilantro, juice from 1.5 limes, and 1/2 minced jalapeño in a bowl. Add 2 teaspoons of coconut aminos, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to taste.

4: For the fries, cut 1 large Japanese sweet potato into fries, soak in ice water for an hour if desired, then season with 1/4 teaspoon each of salt, chipotle chili powder, garlic powder, and onion powder, and 1/2 teaspoon of lime zest.

5: Coat the fries in oil and air fry at 390°F for 10-13 minutes until crispy.