Yes, I’m back to clean cooking for my family. We tend to like Mexican food, which is notoriously bad if you are trying to maintain weight loss. This recipe is actually pretty nutritious because it doesn’t have any cheese or tortillas in it, just protein and “good” fat from avocados. Enjoy!
Here is an excerpt from 200 Easy Mexican Recipes, Authentic recipes from burritos to enchiladas by Kelley Cleary Coffeen. © 2013 Robert Rose Inc.www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.:
Grilled Shrimp with Avocado Butter
Makes 4 servings
- Barbecue grill
- Food processor
- Four 10- to 12-inch (25 to 30 cm) flat metal skewers
- 3 avocados, cut in quarters or into chunks
- 2 clove garlic, minced
- 2 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- Kosher or sea salt
- Juice of 2 limes
- 1 clove garlic, minced
- 1 tbsp Creole seasoning
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- 16 jumbo shrimp, peeled and deveined
- Avocado Butter: In a food processor, combine avocados, garlic, lime juice and olive oil and process until smooth. Add salt to taste. Serve immediately or transfer to an airtight container and refrigerate, stirring occasionally, for 30 minutes or for up to 2 hours.
- In a medium bowl, whisk lime juice, garlic, Creole seasoning, cayenne and olive oil until well blended. Add shrimp and toss gently. Cover and refrigerate for at least 30 minutes or for up to 2 hours.
- Meanwhile, preheat barbecue grill to medium-high.
- Remove shrimp from marinade and discard marinade. Thread 4 shrimp on each skewer
- Grill shrimp, turning once, until shrimp are pink and opaque, 3 to 4 minutes per side. Transfer to a platter. Gently remove from skewers and serve with Avocado Butter.
P.S. – If you like this recipe, please “like” my FB page below. (I’m trying to reach 1,000 likes so I can win a set of steak knives or whatever magical thing happens when you burst into 4 digits.) Thanks!!