Spicy Shrimp With Avocado Puree Recipes

SPICY SHRIMP AND AVOCADO SALAD

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

SPICY SHRIMP WITH AVOCADO PUREE

Steps:

• Use a paring knife to score along the inside curve of each shrimp so it lays flat. Put the shrimp in a medium bowl and toss with the lime zest, habanero, coconut oil and some pepper. Cover and marinate in the refrigerator for 30 minutes.
• Preheat a large griddle. Thread each shrimp straight on a skewer; season with salt and remove most of the habanero. Put the shrimp on the griddle using foil to prop up the skewers so they don't touch the griddle and burn. Grill, turning occasionally, until cooked.
• Put the Avocado Puree in six 2- to 3-inch glasses or vessels. Add a shrimp skewer to each.
• Combine the avocado, lime juice, sour cream and cilantro and puree in a mini food processor. Season to taste with the salt and pepper.

GRILLED CILANTRO-LIME SHRIMP WITH SPICY HASS AVOCADO PUREE

Steps:

• 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.

GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE

Steps:

• Mix olive oil, red pepper flakes, and garlic.
• Process through blender or processor.
• Set Aside.
• Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
• Process or blend until smooth texture.
• Set aside and refrigerate.
• Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
• Grill over medium heat@ 2 1/2-3 minutes each side.
• Serve with Avocado dipping sauce.
• Note- do not make avocado dip too salty.