Shrimp Skewers with Tangy Avocado Herb Sauce
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it's a terrific way to brighten up a plate of skewered shrimp. If you don't care for cilantro, make the sauce with fresh basil instead.
Ingredients
Shrimp
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 3/4 teaspoon ground cumin
- 2 medium cloves minced garlic
- 1 1/4 pound medium or large shrimp, peeled and deveined
Avocado Herb Sauce
- 2 roughly chopped cups cilantro, mostly leaves, but some stems are ok, about 1 bushy bunch OR 2 roughly chopped cups basil leaves
- 1 scallion, white and light green parts
- ½ medium ripe avocado
- ¼ cup water
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red chile flakes
Instructions
For the Shrimp
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In a large bowl, whisk together the olive oil, lime juice, salt, several grinds of fresh black pepper, cumin, and garlic. Add the shrimp and toss to coat. Leave the shrimp to marinate while you make the sauce.
For the Sauce
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Make the sauce by putting the cilantro (or basil), scallion, avocado, water, lime juice, vinegar, salt, and chile flakes in a blender and run until smooth, scraping down the sides and running again as needed.
To Assemble and Cook
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Thread 3 to 5 shrimp on a wooden skewer. Repeat with remaining shrimp. Heat the grill on high (alternatively turn on the broiler in your oven). Cook the shrimp on the grill or on a sheet pan under the broiler until pink and opaque, 2 to 3 minutes per side.
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Serve immediately with the sauce on the side.