Grilled Shrimp Guacamole
The long story short on this one is, I had some avocados on the verge of being overripe and some frozen shrimp that I’d prematurely thawed. Needing to make something with these ingredients so as to not let anything go to waste, I came up with Grilled Shrimp Guacamole.If you like shellfish and avocados, you should try it. I served this simply with chips, but it would also be good with warm corn or flour tortillas, a taco of sorts.
½ lb of large shrimp, peeled and deveined
2 haas avocados
1 medium red onion, quartered and finely diced
1 garlic clove, minced
1 jalapeno pepper (or more) deseeded and diced
Cilantro to taste, chopped
Fresh lime juice
1 -2 tsp salt (or more, to taste)
1 tbsp canola oil
Begin by finely dicing the red onion and jalapeno, mincing the garlic clove, and chopping the cilantro. Combine in a small bowl with fresh lime juice. The acidity in the lime juice will help the flavors combine.
Heat a grill pan over medium heat, adding the canola oil until it begins to shimmer
Season the shrimp with salt, pepper, and old bay and cook about 3 ½ minutes per side
Halve the avocados, remove the pit and scoop out the flesh from the skin
Mash the avocados into the diced onion, jalapenos, garlic, cilantro and lime juice. Making sure to mix everything together
Remove the shrimp from the pan and divide into two portions. Dice half of the cooked shrimp and mix into the guacamole, then use the remaining whole shrimp to top the guac.
Serve with tortilla chips, or warm corn or flour tortillas.