Good afternoon, 11W Nation! For week 2's tailgate fare, I am here with an easy appetizer, Grilled Shrimp with Garlic Avocado Sauce (adapted from an old cookbook)! This is fairly easy to make, and the heat of the sauce can be adjusted by using different peppers.
Here are the ingredients:
2 pounds of large shrimp (I used Argentinian shrimp, as they were fairly large)
Rub:
- 1 tsp garlic powder
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
Sauce:
- 3-4 Anaheim peppers (or peppers of your choice, if you want more heat)
- 1 Haas Avocado (ripe)
- 1 garlic clove
- 1/4 cup sour cream
- 1/4 mayo (I used Hellman's)
- 3 TBSP fresh dill
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Start off by lighting your grill, and bringing it up to a temperature of 450 degrees; brush olive oil on the peppers, and grill over direct heat until they are blistered and blackened (about 10 minutes). Once they are cooked, place them in a bowl and cover. Let them sit for about 10 minutes.
Once that is done, combine the rest of your sauce ingredients in a blender. Take the peppers, and remove the burnt skin, stems, and seeds. Blend all until smooth.
Next, mix all rub ingredients. Place the thawed shrimp onto skewers (I used metal ones; if using wood, be sure to soak them for a bit.) Once all shrimp are on skewers (Packed tight!!!) lightly brush with olive oil and then add the rub to both sides.
Then, place the shrimp on the grill, over direct heat, and close the lid. Cook for 2 minutes, then flip, and cook for two more, or until done to your liking. Once they are cooked, remove them from the grill and serve with the sauce.
I served them with grilled corn on the cob, and over white rice. This served 5 people.
I hope you enjoy this dish!
Go Bucks!
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