Grilled Shrimp with Warm Avocado-Lime Sauce
Prep Time
Cooking Mode
2 limes, divided (one to juice, one for grilling)
1 avocado, peeled and pitted
¾ cup chicken, fish or vegetable stock
2 tbsp sour cream
½ tsp sugar
¼ tsp ground cumin
⅛ tsp cayenne pepper
½ tsp each salt and pepper, divided
24 raw large black tiger shrimp, peeled, tail on
2 tbsp olive oil
2 limes, divided (one to juice, one for grilling)
1 avocado, peeled and pitted
¾ cup chicken, fish or vegetable stock
2 tbsp sour cream
½ tsp sugar
¼ tsp ground cumin
⅛ tsp cayenne pepper
½ tsp each salt and pepper, divided
24 raw large black tiger shrimp, peeled, tail on
2 tbsp olive oil
Directions
1Place 1 tbsp (15 mL) lime juice, avocado, stock, sour cream, sugar, cumin and cayenne in food processor or blender and pulse until smooth; season with ¼ tsp each salt and pepper. Transfer to a small saucepan. Set aside.
2In a bowl, toss shrimp with olive oil and season with remaining salt and pepper. Grill shrimp on medium-high heat, 1 to 2 min. per side, or until just cooked through. Cut lime into thick wedges and grill to lightly mark.
3Bring reserved avocado sauce to a simmer over medium-low heat. (Set saucepan on barbecue stove burner, if available. Otherwise, use a stove burner.) Divide shrimp evenly among 4 plates, and serve with the warm sauce and grilled lime wedges.
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Personal Note
Personal Note
