Grilled Shrimp with Creamy Avocado Purée

“Lieutenant Dan got me invested in some kind of fruit company [Apple computer]. So then I got a call from him, saying we don’t have to worry about money no more. And I said, that’s good! One less thing.” Forrest Gump

Curtis Stone Shrimp


It is the time of year to spend more time outside instead of in the kitchen and quick delicious meals are a particular goal of mine.  To that end I begin with a Curtis Stone recipe since the cooking club picked him as a new featured chef and I look forward to the opportunity to peruse and try several new to me dishes.  A relatively quick adaptable perky version of shrimp tacos with a creamy avocado purée adapted slightly with Hatch Valley salsa (TJ’s) instead of jalapeño peppers and easily prepared in a blender or stick blender jar, refrigerate until ready to serve.  The shrimp only marinates for 5 or less minutes and seared for 2-3 minutes in a very hot grill, it wasn’t worth heating up the grill for such a quick meal.  Easily halved for a few or increase for a casual party, serve with Lefty Doul’s Margaritas, a big bowl of salsa, warm corn tortillas and lots of napkins.

Consider sides of your favorite taco garnishes as well, a great shredded slaw would be fantastic.

Serves: 8

For the Purée • 3 ripe, fresh Hass avocados, peeled, seeded and scooped out
• 3 Tbsp. fresh lime juice
• 3/4 cup sour cream
• 1 green jalapeño, seeded and chopped or several tablespoons of Hatch Valley Salsa
• Salt, to taste

Purée  Instructions
1. Add the avocado, lime juice, sour cream and jalapeño to a blender and purée until smooth, scraping the sides of the blender as needed.
2. Season purée with salt to taste.
3. Place in a covered airtight container and refrigerate until serving.

Grilled Cilantro-Lime Shrim
• 2 limes, juiced and zested
• 1/2 cup roughly chopped fresh cilantro
• 1 tsp. ground cumin
• 4 Tbsp. extra-virgin olive oil
• 2 pounds large shrimp, peeled and deveined, tails intact*optional
• Fresh sprigs cilantro, for garnish

1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well.

2. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.

3. Preheat a barbecue or grill pan to medium-high heat.

4. Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp.

5. Remove the cooked shrimp from the grill and place on a serving platter, with a serving bowl of the avocado purée. Garnish the shrimp with fresh sprigs of cilantro and serve.