Grilled Cilantro-Lime Shrimp with Spicy Avocado Crema

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Servings:

• Recipe serving size: 3 shrimp
• Number of servings: Adjust Reset

Ingredients:

• 2 limes, juiced, zested
• 1/2 cup fresh cilantro, chopped
• 1 tsp. ground cumin
• 1/4 cup extra-virgin olive oil
• 2 lb. large shrimp (16-20 per pound), peeled, deveined, tails in tact
• Spicy avocado crema (see make-ahead recipe below)
• Cilantro leaves for garnish

• Spicy Avocado Crema

• 3 ripe, fresh avocados, halved, pitted and peeled
• 3 Tbsp. fresh lime juice
• 3/4 cup plain nonfat Greek yogurt
• 1 1 green jalapeño, seeded and chopped
• Salt and pepper to taste

Instructions:

1. In a large glass mixing bowl, combine the lime juice and zest, chopped cilantro, cumin and olive oil, and whisk well.
2. Add the shrimp and toss to coat. Marinate for 3-4 minutes. Do not marinate shrimp longer than 5 minutes or the lime juice will begin to cook the shrimp.
3. Preheat a barbeque or grill pan to medium-high heat.
4. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes per side until lightly charred and just cooked through, making sure not to overcook.
5. Remove the cooked shrimp from the grill and place on a serving platter with a small serving bowl of the Spicy Avocado Crema. Garnish the shrimp with fresh cilantro leaves and serve.

1. For the Spicy Avocado Crema:

2. Add the avocados, lime juice, yogurt and jalapeño to a blender or food processor and blend until smooth, scraping down the sides as needed.
3. Season to taste with salt and pepper.
4. Place in an airtight covered container and refrigerate until serving.