Hey everyone! Thanks for stopping in here today! I’m lucky to have you! 😉
We have had the craziest weather here these past few days…it went from tank top & flip flop weather, to down coats and winter boots in a matter of 2 days. Right now as I write this, it’s snowing. A lot. Enough already Mother Nature…we get the picture. Winter is pretty, and it is only April, and we do live in Canada, but blah blah blah, bring on the sun and green grass! We’re more than ready and deserving!
So what’s a girl to do with this nastiness? Well cook something festive…let’s eat Mexican! Mexican food is hands down my favourite type of food. I love everything about it: the ingredients, spices, flavours! And the fact that for a small blip in time I’m swept away somewhere beautiful and hot! Ahhhhhh
This dish does just that! Get swept away with a Mexican flavour explosion with Grilled Shrimp with Avocado Butter!
I found this recipe in a book that was sent to me to review, called 200 Easy Mexican Recipes by Kelley Cleary Coffeen. Score!
I love this book – it’s packed with amazing, easy to make recipes! I will be going back to this cookbook many, many times for recipes! If you love to cook Mexican food, I definitely recommend this book!
So back to the recipe! This Grilled Shrimp with Avocado Butter dish is so easy to make, and it’s packed with flavour! A little bit of lime, a little bit of heat, a whole lot of deliciousness!
Grilled Shrimp with Avocado Butter
- 3 avocados
- 2 cloves of garlic minced
- 2 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- 16 jumbo shrimp peeled & deveined
- cup juice of 2 limes about 1/4
- 1 tbsp Creole seasoning
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- 1 clove of garlic minced
- 4 metal skewers
In a food processor, combine the avocados, garlic, lime juice and olive oil.
Process until smooth.
Add salt to taste.
You can serve the avocado butter immediately, or refrigerate in an airtight container for up to 2 hours.
In a medium bowl, whisk together the lime juice, garlic, Creole seasoning, cayenne pepper and oil until well blended.
Add the shrimp and toss.
Cover and refrigerate for at least 30 minutes, or for up to 2 hours.
Meanwhile, preheat your BBQ to medium-high heat.
Remove the shrimp from the marinade, and discard the marinade.
Thread 4 shrimp on each skewer.
Grill the shrimp, turning once, until the shrimp are pink and opaque, 3-4 minutes per side.
Remove the shrimp from the skewers, and transfer them to a serving plate.
Serve with the avocado butter.
Make this Grilled Shrimp dish with Spanish Rice! You can find that recipe here.
We devoured these shrimp! The only thing that I would do differently next time, is make more of them. They’re that good! Let’s have one more look shall we… 😉
By the way, I wanted to thank you all so much for reading and supporting me and leaving such fantastic comments in my last post. One gal (Dani from lifeovereasy) said the comments were like walking in to a room full of incredible women! And what truth there is in that! You are incredible!