Serves 8
30 min
Shrimp Brochettes With Avocado-Cilantro Salad
Recipe GLPR7b00f9478d6b77
Succulent grilled shrimp skewers paired with a vibrant fresh salad of ripe avocados, diced tomatoes, and bright cilantro dressed in a zesty lemon vinaigrette. This Mediterranean-inspired dish is light, protein-rich, and naturally free from grains, dairy, and processed ingredients.
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Ingredients
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus more for brushing
Coarse salt
Freshly ground pepper
4 Hass avocados
1 1/2 pounds tomatoes, peeled, seeded and diced
1 cup coarsely chopped cilantro
10 large shrimp, shelled and deveined
Directions
In a small bowl, whisk together the fresh lemon juice, 1/4 cup extra-virgin olive oil, a pinch of coarse salt, and freshly ground pepper to create the vinaigrette. Set aside.
Pat the large shrimp dry and thread them onto metal or soaked wooden skewers, using about 2 shrimp per skewer. Brush both sides generously with extra-virgin olive oil and season with coarse salt and freshly ground pepper.
Heat a grill or grill pan to medium-high heat. Grill the shrimp skewers for 2 to 3 minutes per side until the shrimp are opaque and cooked through, reaching an internal temperature of 145°F.
While the shrimp cook, halve the avocados lengthwise, remove the pits, and scoop the flesh into a large bowl. Cut into bite-sized cubes.
Add the diced peeled tomatoes and coarsely chopped cilantro to the bowl with the avocado. Pour the lemon vinaigrette over the salad and toss gently to combine, being careful not to break the avocado pieces. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the avocado-cilantro salad among serving plates. Top each portion with the grilled shrimp brochettes and serve immediately.
