Spicy Peel and Eat Shrimp with Avocado
Ingredients
- 1 1/2 pounds large shrimp, shell and tail-on
- FOR THE MARINADE:
- 1 lemon, zested
- 3 tbsp. vegetable oil
- 1 tsp. Old Bay Seasoning
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- FOR THE LEMON AVOCADO SMASH:
- 2 large Hass avocados
- Juice from the zested lemon
- Salt and pepper, to taste
Directions
In a small bowl combine all of the ingredients for the marinade and stir to combine. Place the shrimp in a resealable bag and pour over the marinade, making sure each piece is coated.
Plece in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat a grill to 375F. Clean and oil the grates.
While the grill is preheating, make the avocado mash. Scoop out the flesh of the avocados and place in a medium sized bowl. Mash with a fork or potato masher until smooth but still a little chunky. Squeeze lemon juice over and season with salt and pepper. Stir to combine and taste for seasoning. Set aside.
Add the shrimp to the grill and cook 2-3 minutes per side or until charred, pink and cooked through.
Remove and serve on top of the mashed avocado.
Recipe Courtesy of Megan Mitchell
