Mexican Shrimp and Avocado Kebabs

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.

Summary

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.

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Instructions

1. Boil 2 litres of water in a 4-litre saucepan over high heat. Add the 40 shrimps and cook for 1-2 minutes until they turn pink and opaque. Drain and pat dry with paper towels.
2. In a large bowl, finely chop the green chili and combine with the lime juice, cilantro, olive oil, salt, sugar, and black pepper to make the marinade. Add the dried shrimps and stir until fully coated. Refrigerate until ready to serve.
3. Prepare the avocados: Cut each avocado lengthwise around the pit, twist the halves to separate them, remove the pit, and scoop the flesh into pieces roughly 3 cm wide.
4. Gently combine the avocado pieces with the marinated shrimps. Thread 2 shrimps and 2 avocado pieces onto each bamboo stick, alternating them. Arrange the kebabs on a serving platter and garnish with lime and lemon slices.