Thursday, August 16, 2018

Weekend Gourmet Flashback: Grilled Avocado with Confetti Shrimp Salad

It may be nearly September, but the weather here in Central Texas is still it's the perfect time to fire up the grill and create delicious no-fuss meals. Today's recipe is one of my all-time favorites! It can be made on an outdoor grill -- or inside using a cast-iron grill pan. My Grilled Avocado with Confetti Shrimp Salad is refreshing, and it makes a perfect delicious light lunch or dinner. The flavorful shrimp 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! Avocados taste great, but they're also a nutrition power house that I include in my meals 2-3 times per week. They provide potassium, essential fatty acids, and 17 vitamins and minerals. Good tasting and good for you is my new eating motto, and this amazing dish accomplishes both of these goals!

Grilled Avocado with Confetti Shrimp Salad
a Weekend Gourmet Original
Ingredients (makes 4 servings):
Weight Watchers Freestyle Smart Points = 6 per filled avocado half
  • Two large avocados
  • 2 tsp. olive oil
  • Salt and pepper to taste
For the shrimp salad:
  • 1/2 lb. medium cooked shrimp (50-70/lb.)
  • 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
  • 2 tbs. Italian salad dressing [I use Litehouse]
  • Salt and pepper to taste
  • Medium lime, quartered, for garnish
Step 1: Add the shrimp, corn, tomato, purple and green onions, cucumber, jalapeno, and cilantro to a bowl. Add the Italian dressing. Stir to combine, then add salt & pepper to taste. Refrigerate covered until you're ready to assemble -- up to overnight. At least 2 hours resting time in the fridge ensures the flavors combine nicely.
Step 2: Heat cast iron grill pan over medium-high heat for 5 minutes. Add half of the olive oil ta o the hot grill pan. Cut avocados in half and remove pit. Use a spoon to slightly enlarge the well in the avocado halves where the pits were. 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 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. Add a squeeze of lime, if desired, and serve.
If you love avocado and shrimp as much as I do, then you'll go totally crazy for this fun Summer recipe. Creamy avocado, sweet shrimp, and the mildly spicy chopped salad combine for a flavor explosion...and the vibrant colors in the dish really pop on the plate! I hope you'll give my Grilled Avocado with Confetti Shrimp Salad a try the next time you fire up your grill. It's a perfect alternative to heavier grilled meats on a warm Summer day!

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