Ingredients
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1/2 cup cilantro, fresh, roughly chopped
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1 teaspoon cumin, ground
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4 tablespoons olive oil, extra virgin
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2 lbs large shrimp, peeled and deveined, tails intact
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fresh cilantro stem, for garnish
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3 ripe avocados, scooped out
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3 tablespoons fresh lime juice
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3/4 cup sour cream (can use light)
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1 jalapeno, seeded and minced
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2 limes, juiced and zested
Instructions
- In a large mixing bowl, combine the lime juice and zest, cilantro, 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 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
- Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.