The Weekend Gourmet: Throw Something on the Barbie #SundaySupper...Featuring Grilled Avocado with Confetti Shrimp Salad F

Sunday, May 22, 2016

Throw Something on the Barbie #SundaySupper...Featuring Grilled Avocado with Confetti Shrimp Salad

This week, the #SundaySupper theme is Throw Something on the Barbie. Our hostess is Sue from Palatable Pastime, and she asked us to share our favorite grilling recipes! The weather is turning warmer, so it's time to fire up the grill and get ready for al fresco dining. My recipe this week can be made on your outdoor grille -- or inside using a cast-iron grill pan. My Grilled Avocado with Confetti Shrimp Salad is very refreshing, and it makes a perfect first course for dinner -- or a delicious light lunch. The flavorful salad can be made up to a day ahead, and the avocado halves grill up in about 5 minutes. This dish is perfect for avocado lovers! I like to serve crispy tortilla chips on the side for a bit of crunch.

Grilled Avocado with Confetti Shrimp Salad
a Weekend Gourmet Original
Ingredients (makes 4 servings):
  • Two extra-large avocados
  • 2 tbs. olive oil (I used a lemon-infused olive oil)
  • Salt and pepper to taste
For the salad:
  • 1/2 lb. medium shrimp (50-70/lb.), boiled and chilled
  • 1/2 cup corn kernels
  • 1 Roma tomato, seeded and chopped
  • 1/4 cup chopped purple onion
  • 1 green onion, sliced
  • 1/3 cup chopped seeded cucumber
  • 1/2 jalapeno, seeded and finely minced
  • 2 tsp. finely chopped cilantro
  • Juice from 1/2 lime
  • 1 tbs. olive oil
  • Salt and pepper to taste
Directions:
Step 1: Add the shrimp, corn, tomato, purple and green onion, cucumber, jalapeno, and cilantro to a bowl. Add the lime juice, and olive oil. Stir to combine all the ingredients, then add salt & pepper to taste. Refrigerate until you're ready to assemble -- up to overnight. At least 2 hours ensures the flavors all combine nicely.
Step 2: Heat an outdoor grill OR heat a cast iron grill pan over medium-high heat for 5 minutes. Add 1 tbs. olive oil to the hot grill pan. Cut the avocados in half and remove the pit. Use a spoon to slightly enlarge the well in the avocado halves a bit. Brush the remaining olive oil on the avocado halves and sprinkle with salt & pepper. When the grill/grill pan is hot, add the avocados and cook approximately 3-5 minutes, until you see distinct grill marks on the avocado halves.
Step 3: When ready to serve, place a grilled avocado half on a small plate. Carefully spoon a quarter of the shrimp salad mixture into the well of each avocado half. Squeeze with additional lime, if desired, and serve.
If you love avocado and shrimp as much as I do, you'll go nuts for this fun Summer recipe. Creamy avocado, sweet shrimp, and spicy salsa-like veggies combine for a flavor explosion...and it just looks plain pretty on a plate! I hope you'll give my Grilled Avocado with Confetti Shrimp Salad a try the next time you fire up your grill. Your tastebuds will thank you! Be sure to check out all of this week's great #SundaySupper grilling recipes -- just in time for your Memorial Day cookouts next weekend. We've got something for everyone!!

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement

Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter today! We tweet throughout the day, and we share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/600 CST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in this fun chat. To get more great Sunday Supper Recipes, simply visit our website or check out our fun Pinterest board Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement!

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