Ingredients Jump to Instructions ↓

  1. Shrimp:

  2. 2 medium cloves garlic, peeled

  3. 6 tbsp. olive oil

  4. 1/4 cup fresh lemon juice

  5. 1 tsp. crumbled dried thyme

  6. 1 tsp. sweet paprika

  7. 1/2 tsp. cayenne pepper

  8. 1/2 tsp. salt

  9. 453 g raw medium shrimp, peeled and deveined, tails left on

  10. Guacamole Sauce:

  11. 1 small clove garlic, peeled

  12. 1 small fresh jalapeno pepper, stemmed, seeded and chopped

  13. 1/2 cup chopped onion

  14. 1 large avocado, peeled, pitted and chopped

  15. 3 tbsp. fresh orange juice

  16. 1/8 tsp. salt

Instructions Jump to Ingredients ↑

  1. For Shrimp:

  2. Combine garlic, oil, lemon juice, thyme, paprika, cayenne and salt in a food processor. Blend until garlic is finely minced. Transfer mixture to a medium bowl. Add shrimp and turn to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally.

  3. Prepare grill. Thread shrimp onto 6 to 12 skewers. Grill shrimp about 2 minutes per side until just cooked through. Serve shrimp hot with sauce.

  4. For Guacamole Sauce:

  5. Combine garlic and onion in a food processor. Blend until finely minced. Add avocado and puree until smooth. Add orange juice and salt and blend 10 seconds. Transfer sauce to a small bowl. Cover and refrigerate until ready to serve.


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