Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree
INGREDIENTS
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2 limes, juiced and zested
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½ cup roughly chopped fresh cilantro
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1 tsp. ground cumin
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4 Tbsp. extra-virgin olive oil
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2 lbs. large shrimp, peeled and deveined, tails intact
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Spicy Hass Avocado Puree (see make-ahead recipe below)
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Fresh sprigs cilantro, for garnish
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Spicy Hass Avocado Puree
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3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
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3 Tbsp. fresh lime juice
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¾ cup sour cream
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1 green jalapeño, seeded and chopped
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Salt, to taste
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