Mexican Shrimp and Avocado Kebabs

by Editorial Staff

Shrimp is a great snack. In preparation, they are quite simple, because they cook in just a couple of minutes. The tender meat of these crustaceans goes well with exotic fruits and vegetables.

Ingredients

  • Large peeled shrimps – 40 pcs.
  • Spicy Green Chili – 125 g
  • Lime juice – 2 tbsp
  • Coriander – 1 teaspoon
  • Olive or other vegetable oil – 1 tbsp
  • Salt – ¾ teaspoon
  • Sugar – ½ teaspoon.
  • Ground black pepper – ½ teaspoon.
  • Avocado (medium) – 2 pcs.
  • Bamboo sticks – 20 pcs.
  • To garnish lime and lemon slices.

Directions

  1. In a 4-litre saucepan, bring 2 litres of water to a boil over high heat. Put the shrimps in boiling water and cook for 1-2 minutes. To dry. In a large bowl, combine chilli with your own juice, lime juice, cilantro, vegetable oil, salt, sugar and ground pepper. Put the shrimps in the mixture so that they are soaked in this marinade. If the kebabs will not be served immediately, then they need to be placed in the refrigerator.
  2. Before serving kebabs, cut the avocado crosswise into two halves, remove the pit and rind, cut the pulp into 3 cm wide pieces.
  3. Gently combine the avocado with the shrimp. String 2 shrimps and 2 pieces of avocado on each wooden stick. Spread the kebabs over a large platter and steal with lime and lemon slices.

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