Still trudging through the heat and spending as little time as possible in the ten thousand degree kitchen. One day, maybe one day, I will have air conditioning. For now, I will struggle through with the flesh melting temperatures that sum up my kitchen at 2:00 pm or any other time throughout the day.
In the meantime, I do usually manage something simple at night. Like this very easy and delicious appetizer below. One of my most favourite ways to eat shrimp, is with avocados. They just go so well together. The shrimps in this dish have a slight heat and the creaminess of the avocados help balance out the flavour.
I skewered these into little bites, which make it easy for picking up at parties or gatherings. You could just eat it for dinner though, kind of like we did Friday evening. Goes great with a cold glass of vino. Of course it does!
I always like to leave the tails in tack on shrimp. You can just as easily remove the tails before skewering. Some people like to have the tails removed so you are not left with the tail in your hand and wondering what to do with it. If you are serving these little bites at a party, make sure there is a small bowl, napkins, a bin, or something nearby so your guests can discard the tails as soon as they eat them. If serving as an appetizer on a plate (as shown above), you won't need to worry about this problem. Tails or no tails, that is the question?
When buying avocados, always look for ones that are slightly firm. If you buy them too soft, they will likely already be starting to spoil. In warmer temperatures, they ripen quite quickly. At the same time, you don't want an avocado that it too hard. In these parts of Spain, avocados are a winter fruit. Finding them in the summer to that perfect perfection can become quite tricky. So, whenever I find avocados on the cusp of eating, I always buy them.
Chilli Lime Shrimp & Avocado Bites
Makes 24 / Prep time: 15 minutes / Cook time: 8 minutes
24 Shrimp, raw, peeled and cleaned with tails intact
2 Avocados, cut into cubes
Juice and zest of one lime
1 Spring onion, finely chopped
2 Garlic cloves, crushed
1 Small dried chilli, finely chopped
2 Tablespoons olive oil
1 Teaspoon sea salt
Mini Skewer cocktail sticks
In a large skillet set over medium high heat, add the olive oil, dried chilli and garlic. Toss in the shrimp and cook, tossing often, for about 5 minutes. Pour over lime juice, zest, salt and spring onion, Remove from heat when cooked through.
Skewer one shrimp and avocado piece on each cocktail stick. Can squeeze over more lime juice if desired. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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