Tangy-Sweet Guacamole with Grilled Shrimp

Submitted by: Mya Zeronis

Servings: 6

Ingredients: Guacamole:
4 ripe hass avocados, halved; pits removed; flesh scooped out
Zest and juice of 1 lime
1 handful fresh cilantro leaves, chopped
½ medium red onion, finely chopped
½ jalapeno pepper, seeded; finely chopped
2 cloves garlic, minced
4 tablespoons frozen orange juice concentrate, thawed
1 tablespoon extra virgin olive oil
Salt to taste
Pepper to taste
4 cherry tomatoes,quartered, for garnish

Grilled shrimp:
1 pound 26-30 ct tail-on shrimp, peeled; deveined
Salt to taste
Pepper to taste
1 teaspoon paprika
1 tablespoon canola oil

Instructions: Pour lime juice over avocado flesh in a large mixing bowl to prevent oxidation while other ingredients are being prepared.

Preheat a cast iron skillet or griddle over medium-high heat.

To finish guacamole, combine avocados with remaining ingredients; adjust seasoning. Transfer to a serving platter. Garnish with quartered cherry tomatoes.

Season shrimp with salt, pepper and paprika. Drizzle with oil.

Cook shrimp on smoking-hot cooking surface for about 1 minute on each side or until the tails almost touch the fat ends as the shrimp curl. Cooked shrimp will be opaque.

Arrange shrimp around guacamole on the platter.

Notes: Shrimp can be cooked on outdoor grill when weather permits.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.