Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree

This is an Hass Avocado Board recipe. Sounds very simple, but full on flavor.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  limes, juiced and zested
• 1⁄2 cup cilantro, fresh, roughly chopped
• 1  teaspoon cumin, ground
• 4  tablespoons olive oil, extra virgin
• 2  lbs large shrimp, peeled and deveined, tails intact
•  fresh cilantro stem, for garnish

• For Puree

• 3  ripe avocados, scooped out
• 3  tablespoons fresh lime juice
• 3⁄4 cup sour cream (can use light)
• 1  jalapeno, seeded and minced
•  salt

Directions

1. 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.
2. 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.
3. 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.