Step 1

Heat a skillet over high heat. Add the oil and then add the shallots. Cook until soft and marginally charred, 1 1/2 to 2 minutes, stirring occasionally.

Step 2

With the tip of a knife, cut each avocado half into a 1/2-inch grid, being careful not to cut through the skin. Scoop out the avocado into a bowl. Mash the avocado with a fork until it is nearly at your desired consistency.

Step 3

Stir in the charred shallots, lime juice, paprika, chipotle, salt, and pepper.

Step 4

Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.