Ingredients
- 2 mediums ripe avocados pitted, peeled
- 3 tablespoons jalapeno hot sauce
- 1/2 teaspoon salt
- 24 peeled and deveined jumbo shrimp
- 1 tablespoon olive oil
- 1 lrg garlic clove pressed
- 1 pch cayenne pepper
Make it step by step
- Cut up avocados and place them directly into a food processor. Puree with hot sauce and salt until smooth. Heat grill to medium-high heat.
- In a bowl, rub shrimp with oil, garlic and cayenne. Thread 3 shrimp onto each of 8 skewers, leaving small spaces between shrimp. (If using wooden skewers, soak in water for 1 hour before using so they won't burn.)
- Grill shrimp covered, about 2 1/2 minutes per side, until golden and just cooked through. Serve with avocado dip.
- This recipe yields 8 servings.
- Description: "Creamy, spicy avocado dip is a perfect partner for garlicky grilled shrimp. This delicious appetizer can be served piping hot from the grill or at room temperature."
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.