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| Grab this tiger by the tail. |
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| "Black Tiger shrimp are perfect for grilling. Their firm texture blends well with some grilled garlic toast and avocado basil sauce." |
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TOTAL TIME
PREP 20 MINS
COOK 10 MINS
SERVES 1-2 ADULTS 30mins (average time) TIP: Here is a good source for Tiger shrimp especially the big ones:
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| www.alwaysfreshfish.com |
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| INGREDIENTS |
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Avocado Basil Sauce: 1/4 Avocado 1/4 cup Mayonnaise 2 med/large leaves Basil 1 tsp. Chopped Garlic 1/8 tsp. Lawry's Seasoned Salt 1 tsp. Lemon Juice Grilled Shrimp: 1 Garlic Bread 6 ea. 16/20 count Large Shrimp (Tiger Shrimp suggested) 1 tbsp. Canola Oil 2 tbsp. Herb Butter 1 tsp. Lawry's Seasoned Salt 1 Lemon (optional) |
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| PREPARATION |
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Avocado Basil sauce: 1. Peel and seed 1/4 of the avocado. Place avocado and remaining ingredients in a small mixing bowl or a coffee cup. 2. With an emersion blender, purée all ingredients until well combined. The color of the sauce should be a refreshing "mint green" color. 3. Refrigerate until serving. Grilled Shrimp: 1. Preheat grill to medium high. 2. Lightly grill garlic bread and keep warm. 3. Peel and devein shrimp to the last tail section of the shrimp leaving the tail intact. (You may also request your local seafood shop to do this for you.) 4. Place 6 shrimp on a skewer, with all shrimp facing the same direction (all tails on the same side). 5. Oil grill so shrimp don't stick. 6. Place shrimp on grill with tail on the rails (not directly on the flames to avoid burning). 7. Baste lightly with herb butter and sprinkle with seasoned salt. 8. Carefully cook the shrimp approximately 1-2 minutes on each side, avoiding overcooking as they cook very fast. 9. When you turn the shrimp over, again baste shrimp with herb butter and lightly season. 10. Remove from heat and place 3 shrimp on each slice of garlic bread. Add a dollop of avocado basil sauce and a slice of lemon, if desired. |
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Covey Run Riesling Pleasing aromas of green apples, peaches and honeysuckle. Well balanced with a medium- bodied finish. High natural acidity and residual sweetness give the wine good body, flavor and intensity. |
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