Try this recipe for grilled shrimp w/ a spicy avocado dip. If you are lucky (and a bit adventurous), you can get three of the main ingredients at our house: shrimp, lime, avocado. Talk about local! Lime tree is just in the back of the yard, the huge avocado tree is to the far left near the house. Shrimp? well, if you are adventurous you can walk down to the river and fish enough out (with a trap) to have a nice dinner for a family. Alternatively, the farmer’s market will be a good source of inexpensive shrimp, avocados and limes, though I think there are almost always enough limes and avocados in the yard .
So, I’ve made this recipe with a few changes (of course, I can’t leave well enough alone). I substituted parsley for cilantro. I have a genetic mutant in the family for which cilantro tastes like soap. In fact, I usually believe you should leave cilantro out of a recipe when entertaining guests of unknown genetic makeup. Don’t want them hating the meal because of a genetic mutation do we? I also substituted light sour cream. I don’t taste the difference, avocado gives that fatty texture just fine. Lower the calories a little at least.
- 2 limes, juiced and zested
- 1/2 cup roughly chopped flat-leaf parsley
- 1 tsp. ground cumin
- 4 Tbsp. extra-virgin olive oil
- 2 lbs. large shrimp, peeled and deveined, tails intact. Jumbo are best, large work.
Avocado dip -
- 3 ripe, fresh Avocados, peeled, seeded and scooped out
- 3 Tbsp. fresh lime juice
- 3/4 cup light sour cream
- 1 green jalapeño, seeded and chopped
- Salt, to taste
Instructions, slightly modified, from recipe:
- In a large mixing bowl, combine the lime juice and zest, parsley, cumin and oil and whisk well.
- Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
- Preheat a barbecue or grill pan to medium-high heat.
- Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to over cook the shrimp.
- Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Avocado Puree.
- Mash and mix the avocado, lime juice, sour cream and jalapeño with a fork till smooth.
- Season mash with salt to taste.
- Place in a covered airtight container and refrigerate until serving.
This was a huge hit. The shrimp was liked, but the dip was LOVED. I even had some leftover pork that I grilled and dipped in. Great! I’m thinking it might make a great dip for chips too, or veggies.