Shrimp & Guacamole Appetizer
- 1 medium ripe Hass avocado, peeled, halved and pit removed
- Juice of ½ lime
- ¼ cup finely chopped maui onion
- ¼ cup chopped tomato
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon sour cream
- Salt and freshly ground black pepper to taste
- 1 pound, 15 – 20 count fresh shrimp, peeled, and deveined with tail on and butterflied
- Cocktail sauce
- Drizzle of best quality extra virgin olive oil
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper
Make the guacamole at least one hour before serving so the flavors can set up. Serve at room temperature. To prepare the guacamole, combine the halved avocado, lime juice in a medium bowl. Smash with a fork or a potato masher to work into a chunky puree. With a spatula, fold in the onion, fresh cilantro, and sour cream. Taste and season carefully to taste with salt and freshly ground black pepper. Cover loosely with plastic wrap and press down the wrap so it touches the top of the guacamole, covering the entire surface. (This helps prevent the guacamole from discoloring). Stand at room temperature for up to one hour.
Meanwhile, turn your oven broiler (they can also be grilled) on high. Prep the shrimp by cutting down the round, back side of each shrimp, stopping at the tail. Peel the shell off of each shrimp, keeping the tail on. Remove the vein and discard. To butterfly the shrimp, cut deeper through the center of the round back, stopping about 1/8” until you get to the under-side of the shrimp. Fan out the two sides of shrimp to flatten. Arrange in a single layer on a baking sheet. Using a pastry brush, brush a thin layer of cocktail sauce over each shrimp. Drizzle each very lightly with olive oil and the lime juice. Season liberally with salt and freshly ground pepper. Place the baking sheet as close to the broiler as possible and cook, watching closely until crisp and golden and cooked through, about 5 minutes. Remove from the oven and cool at room temperature for five minutes.
Place a liberal amount of guacamole in chinese soup spoons and place a piece of shrimp on the guacamole in each spoon. Garnish each with a sprig of fresh cilantro if desired. Serve immediately.