- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 2
- limes, divided (one to juice, one for grilling)
- 1
- avocado, peeled and pitted
- 3/4 cup
- chicken, fish or vegetable stock
- 175 mL
- 2 tbsp
- sour cream
- 30 mL
- 1/2 tsp
- sugar
- 2 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 1/8 tsp
- cayenne pepper
- 0.5 mL
- 1/2 tsp
- each salt and pepper, divided
- 24
- raw large black tiger shrimp, peeled, tail on
- 2 tbsp
- olive oil
- 30 mL
Method
Step 1
Place 1 tbsp (15 mL) lime juice, avocado, stock, sour cream, sugar, cumin and cayenne in food processor or blender and pulse until smooth; season with ¼ tsp each salt and pepper. Transfer to a small saucepan. Set aside.
Step 2
In a bowl, toss shrimp with olive oil and season with remaining salt and pepper. Grill shrimp on medium-high heat, 1 to 2 min. per side, or until just cooked through. Cut lime into thick wedges and grill to lightly mark.
Step 3
Bring reserved avocado sauce to a simmer over medium-low heat. (Set saucepan on barbecue stove burner, if available. Otherwise, use a stove burner.) Divide shrimp evenly among 4 plates, and serve with the warm sauce and grilled lime wedges.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per Serving (1/4 of the recipe):
- Calories:
- 600
- Fat:
- 38 g
- Saturated Fat:
- 11 g
- Carbs:
- 64 g
- Fibre:
- 6 g
- Cholesterol:
- 38 mg
- Protein:
- 8 g
- Sodium:
- 70 mg
