For the avocados:
3 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
1 Tbsp. lime juice
1/2 tsp. each garlic powder, and red pepper flakes
12 oz. shrimp, peeled and deveined
2 avocados, halved and pitted
1 1/2 inch thick slice of red onion
1/3 c. halved grape tomatoes
For the citrus aioli:
1/4 c. mayonnaise
4 tsp. orange juice
2 tsp. minced garlic
Kosher salt and cayenne pepper to taste
Preheat grill.
Combine all ingredients for Aioli in small bowl and refrigerate.
Mix 2 Tbsp. oil with parsley, 1 Tbsp. lime juice, garlic powder and pepper flakes in bowl add shrimp and toss. Brush remaining olive oil and lime juice on halved avocados.
Grill shrimp, avocados, and onion all uncovered over direct heat. Grill until shrimp is pink and grill marks are on avocados. Grill onion until soft. All of this should take about 5 minutes.
Scoop out and dice top two third of flesh in each avocado, leaving some at the bottom so that they hold up. Dice grilled onion. Gently stir together avocado, onion, shrimp and tomatoes in bowl. Spoon mixture back into avocado shells and serve with Aioli.
Makes 4. Total time: about 30 min.
Verdict:
I love shrimp and I love avocados. I wasn't sure if I would love them together but this turned out to be a nice quick meal. I liked the Aioli OK. I could definitely taste the mayo which I am not a huge fan of. Blake didn't eat hardly any of the sauce but that is just because sauce in general is not his thing. The kids ate a bit of shrimp and a bite of avocado (but only because we made them.)
3 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
1 Tbsp. lime juice
1/2 tsp. each garlic powder, and red pepper flakes
12 oz. shrimp, peeled and deveined
2 avocados, halved and pitted
1 1/2 inch thick slice of red onion
1/3 c. halved grape tomatoes
For the citrus aioli:
1/4 c. mayonnaise
4 tsp. orange juice
2 tsp. minced garlic
Kosher salt and cayenne pepper to taste
Preheat grill.
Combine all ingredients for Aioli in small bowl and refrigerate.
Mix 2 Tbsp. oil with parsley, 1 Tbsp. lime juice, garlic powder and pepper flakes in bowl add shrimp and toss. Brush remaining olive oil and lime juice on halved avocados.
Grill shrimp, avocados, and onion all uncovered over direct heat. Grill until shrimp is pink and grill marks are on avocados. Grill onion until soft. All of this should take about 5 minutes.
Scoop out and dice top two third of flesh in each avocado, leaving some at the bottom so that they hold up. Dice grilled onion. Gently stir together avocado, onion, shrimp and tomatoes in bowl. Spoon mixture back into avocado shells and serve with Aioli.
Makes 4. Total time: about 30 min.
Verdict:
I love shrimp and I love avocados. I wasn't sure if I would love them together but this turned out to be a nice quick meal. I liked the Aioli OK. I could definitely taste the mayo which I am not a huge fan of. Blake didn't eat hardly any of the sauce but that is just because sauce in general is not his thing. The kids ate a bit of shrimp and a bite of avocado (but only because we made them.)
Picture and recipe from Cuisine at Home grilling
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