Cilantro-Lime Shrimp with Avocado and Tomato Salsa
- SERVINGS: 6
These shrimp are refrigerated overnight in the marinade to absorb the sweet and spicy flavors.
- 3/4 cup vegetable oil
- 5 tablespoons Thai sweet chili sauce (see Note)
- 3 tablespoons minced cilantro
- 1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note)
- 5 garlic cloves4 minced, 1 smashed
- 1 1/4 pounds large shrimp, shelled and deveined
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 avocadopitted, peeled and finely diced
- 1 large tomatohalved, seeded and finely chopped
- 2 scallions, finely chopped
- Kosher salt
- Cracked pepper
- Lime wedges, for serving
- In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic. Add the shrimp and toss well. Cover tightly and refrigerate overnight, stirring once or twice.
- In a mini processor, combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and smashed garlic clove and puree until smooth. With the machine on, add the remaining 1/4 cup of oil in a thin stream and process until emulsified. Transfer to a bowl and add the avocado, tomato and scallions. Season with salt.
- Light a grill. Scrape some of the marinade from the shrimp and grill them over high heat until opaque throughout, 3 to 4 minutes. Transfer the shrimp to a platter and season with cracked pepper. Serve with the salsa and lime wedges.
Notes Thai sweet chili sauce is available at Asian markets. Pickled ginger can be found at Japanese markets.
A crisp Sauvignon Blanc can balance grilled flavors. Look for a top California bottling.