This Grilled Shrimp with Avocado Butter dish is so easy to make, and it’s packed with flavour! A little bit of lime, a little bit of heat, a whole lot of deliciousness!
Hey everyone, thanks for stopping in here today! I’m so lucky to have you! 😉 We have had the craziest weather here these past few days…it went from tank top & flip flop weather, to down coats and winter boots in a matter of 2 days. Right now as I write this, it’s snowing. A lot. Enough already Mother Nature…we get the picture. Winter is pretty, and it is only April, and we do live in Canada, but blah blah blah, bring on the sun and green grass. We’re more than ready and deserving!
So what’s a girl to do? Well cook something that reminds us of sunnier days…let’s eat Mexican! Mexican food is hands down our favourite type of food. We love everything about it: the ingredients, spices, flavours! And the fact that for a small blip in time we’re swept away somewhere beautiful and hot! Ahhhhhh
This dish does just that! Get swept away with a Mexican flavour explosion with this Grilled Shrimp with Avocado Butter recipe!
About this recipe:
These grilled shrimp are flavoured with taco seasoning then grilled on the barbecue. They make a delicious meal, or tasty appetizer! Serve with this Spanish Rice and fresh lime wedges.
About Avocado Butter:
Avocado Butter is really just like a smooth guacamole that you dip the grilled shrimp into. It’s also really delicious with tortilla chips. You can serve the avocado butter immediately, or refrigerate in an airtight container for up to 2 hours. Tip! Leave the pit in with the avocado butter to help prevent browning.
- Shrimp: This recipe calls for jumbo shrimp, but really you can use any shrimp you like, just make sure it’s sturdy enough to barbecue.
- Taco Seasoning: You can use pre-packaged taco seasoning or make this easy Homemade Taco Seasoning.
- Avocado Butter: You can serve the avocado butter immediately, or refrigerate in an airtight container for up to 2 hours. Tip! Leave the pit in with the avocado butter to help prevent browning.
This recipe is adapted from a recipe in the book, 200 Easy Mexican Recipes by Kelley Cleary Coffeen.
Have a delicious day!