Shrimp Brochettes with Avocado-Cilantro Salad


Slideshow: Amazing Seafood Recipes


  • Servings: 10

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  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 4 Hass avocados
  • 1 1/2 pounds tomatoes—peeled, seeded and diced
  • 1 cup coarsely chopped cilantro
  • 10 large shrimp, shelled and deveined

How to make this recipe

  1. In a large bowl, whisk the lemon juice with 1/4 cup of the olive oil. Season with salt and pepper. Halve and pit the avocados, and cut them into 1/4-inch dice. Add to the bowl and toss with the dressing. Fold in the tomatoes and cilantro. Refrigerate the salad until chilled.

  2. Light a grill or preheat a grill pan. Thread each shrimp lengthwise onto a skewer to keep it straight. Brush the shrimp skewers with olive oil and season them with salt and pepper. Grill the shrimp over moderately high heat until cooked, about 2 minutes per side.

  3. Spoon the avocado salad onto 10 salad plates. Top each salad with a warm grilled shrimp and serve at once.

Suggested Pairing

The fruit and acidity of a rosé will highlight the dried fruit and sweet spices in the main dishes.

Contributed By Photo © Hotze Eisma Published June 2000

462727 recipes/shrimp-brochettes-with-avocado-cilantro-salad 2013-12-06T23:48:27+00:00 Jean-Christophe Royer spring|summer|grilling-barbecuing|barbecue-cookout|mothers-day|french|salads|10|fast june-2000,shrimp brochettes,shrimp skewers,shrimp kebabs,grilled shrimp,avocado and cilantro salad,Jean-Christophe Royer recipes,shrimp-brochettes-with-avocado-cilantro-salad 462727

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