Mexican Shrimp-Stuffed Avocados
2 garlic cloves, minced
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) sunflower oil
¾ lb (340 g) large raw shrimp, peeled and deveined
salt and pepper, to taste
½ jalapeño, diced, or to taste
¼ cup (60 ml) diced red onion
¼ cup (60 ml) diced red pepper
4 large avocados
¼ cup (60 ml) chopped cilantro leaves
2 tbsp (30 ml) chopped chives
4 lime wedges, for garnish
- Preheat barbecue to medium-high.
- In a small bowl, mix together garlic, lime zest, cumin and oil. Add shrimp and stir to coat. Season with a pinch each of salt and pepper and refrigerate for 15 to 20 minutes.
- In another bowl, combine jalapeño, onion and red pepper. Set aside.
- Slice into avocados lengthways from each side until knife hits the pit. Twist halves apart and gently remove pits. Using a small spoon, scoop out about 1 tbsp (15 ml) avocado where the pit was to create a slightly larger hollow. Chop excess avocado and add to jalapeño mixture, if desired, or enjoy as a snack while cooking!
- Lightly grease barbecue, then grill shrimp until opaque (about 2 minutes per side). Remove from heat and set aside. Grill avocados (with skins still on), flesh side down, for 1 to 2 minutes (on flesh side only), until grill marks are achieved. Remove from heat.
- Cut shrimp into bite-size pieces and add to jalapeño mixture along with lime juice and cilantro. Season with salt and pepper to taste. Scoop a heaping spoonful into each avocado, sprinkle with chives and serve with lime wedges on the side.