Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree

• limes, juiced and zest↗2
• cilantro↗1⁄2 cup

  fresh, roughly chopped

• cumin↗1 teaspoon

  ground

• olive oil↗4 tablespoons

  extra virgin

• large shrimp↗2 lbs

  peeled and deveined, tails intact

• fresh cilantro stem↗

  for garnish

• For Puree
• ripe avocados↗3

  scooped out

• fresh lime juice↗3 tablespoons
• sour cream↗3⁄4 cup

  (can use light)

• jalapeno↗1

  seeded and minced

• salt↗

Step-by-step instructions

1. 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. 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. 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.