Recipe courtesy of Roger Mooking
Print
Total:
25 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 very large shrimp (6-8 count), peeled and deveined
  • Zest of 1 lime
  • 1/2 habanero pepper, sliced 
  • 2 tablespoons coconut oil, at room temp
  • Kosher salt and freshly ground black pepper
  • Avocado Puree, recipe follows
Avocado Puree:
  • 1 avocado
  • Juice of 1 lime
  • 1/4 cup sour cream
  • A fistful of fresh cilantro
  • Kosher salt 
  • Ground white pepper 

Directions

Watch how to make this recipe.

Special equipment: 6 wooden or bamboo skewers; six 2- to 3-inch glasses or vessels

Use a paring knife to score along the inside curve of each shrimp so it lays flat. Put the shrimp in a medium bowl and toss with the lime zest, habanero, coconut oil and some pepper. Cover and marinate in the refrigerator for 30 minutes.

Preheat a large griddle. Thread each shrimp straight on a skewer; season with salt and remove most of the habanero. Put the shrimp on the griddle using foil to prop up the skewers so they don't touch the griddle and burn. Grill, turning occasionally, until cooked. 

Put the Avocado Puree in six 2- to 3-inch glasses or vessels. Add a shrimp skewer to each. 

Avocado Puree:

Combine the avocado, lime juice, sour cream and cilantro and puree in a mini food processor. Season to taste with the salt and pepper.

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