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Grilled Shrimp with Avocado & Tomato Salsa
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Description
Grilled shrimp marinated in a Thai Sweet Chili sauce and then topped with avocado/tomato salsa.
Excellent served over Corn Fritters and a Salad with lime-cilantro vinaigrette.
Ingredients
- 1-¼ pound Large Shrimp, Shells Removed
- For Marinade And Salsa:
- ¾ cups Oil, Divided
- 5 Tablespoons Thai Sweet Chili Sauce, Divided
- 4 Tablespoons Cilantro Fresh, Chopped, Divided
- 1-½ Tablespoon Pickled Ginger, Divided
- 5 cloves Garlic, Divided
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Dijon Mustard
- FOR GARNISH:
- 1 whole Avocado Ripe
- 1 whole Tomato
- 2 stalks Scallions
- 1 teaspoon Salt
- 1 whole Lime
Preparation
Marinade
————-
1/2 cup Oil
3 Tbs Thai Sweet Chili Sauce
3 Tbs fresh Cilantro
1 Tbs Pickled Ginger (chopped)
4 Garlic Cloves, smashed
1-1/4 lbs Large Shrimp (remove shells)
Marinate shrimp overnight. Grill on medium-high heat for 3-4 minutes until shrimp turns pink.
Serve with Avocado & Tomato Salsa (recipe below) and Lime wedges
Avocado & Tomato Salsa
————————————-
2 Tbs Rice Vinegar
2 Tbs Thai Sweet Chili Sauce
1 tsp Pickled Ginger (chopped)
1 tsp Dijon Mustard
1 Garlic Clove
Puree all of the above salsa ingredients. Slowly add 1/4 cup Vegetable Oil.
Add:
1 Avocado, chopped
1 Large Tomato, chopped
2 Scallions, sliced
1 Tablespoon Cilantro, chopped
Season with Salt
I like to serve this dish over top of fresh Corn Cakes/Fritters (I’ll submit this recipe separately):
1-2 corn fritters (depending on size) per plate, then grilled shrimp and then Avocado/Tomato salsa. Top with a small sprig of cilantro. Delicious!
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