Shrimp Diablo with Avocado Cream

Shrimp Diablo with Avocado Cream

(published in Chile Pepper Magazine)

Yield: 4-6 Servings * Zest Factor: Hot

Three times the burning power with jalapeno, Serrano and chipotle infused adobo sauce these shrimp are diabolically good. Use the avocado cream to quench the fire or dip in additional diablo sauce to keep the burn going strong.

1 tablespoon olive oil

3 tablespoons minced yellow onion

2 jalapenos, minced with seeds included

1 serrano pepper, minced with seeds included

¼ cup water

salt

3 tablespoons adobo sauce, from the can

2 tablespoons red wine vinegar

2 tablespoons spicy ketchup

2 teaspoons lime juice

2 cups large shrimp, shelled and deveined (14 shrimp)

Avocado Cream

½ avocado

3 tablespoons plain yogurt

2 teaspoons cilantro leaves, minced

2 tablespoons fresh jalapeno, minced

1 teaspoon lime juice

salt

In a medium sauté pan over high medium-high heat, add olive oil and begin sautéing minced onion, about 2 minutes. Next add jalapeno and Serrano and sauté another 3 minutes then add water. Allow water to boil off then season with salt and add remaining ingredients. Simmer another minute and then baste mixture onto skewered shrimp.

On a preheated grill, cook the shrimp about 2 minutes per side, basting with additional Diablo sauce.

To make avocado cream, in a Cuisinart, combine avocado, yogurt, cilantro leaves, jalapeno and lime juice. Pulse until smooth. Season to taste with salt and pulse once more. Serve alongside grilled shrimp.

Tags: appetizers, avocado cream, Chile Pepper Magazine, grilled shrimp, latin fusion, shrimp diablo, summer recipes