Grilled Shrimp with Avocado

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Brush the grill grates with oil to prevent sticking.

   Tip: If you don't have an outdoor grill, a cast iron grill pan works beautifully on the stovetop.

2. 2

   In a small bowl, combine melted butter, minced garlic, lime zest, chili flakes, salt, and pepper. Pat the shrimp dry and toss with half of this mixture, reserving the rest for drizzling.

   Tip: Dry shrimp will get a better sear and won't steam on the grill.

3. 3

   Scoop the avocado flesh into a bowl and gently mash with a fork. Fold in sour cream, half the lime juice, half the cilantro, and a pinch of salt. Keep the texture somewhat chunky for the best presentation.

   Tip: Prepare the avocado mousse just before serving to prevent browning.

4. 4

   Arrange tortilla strips on a small sheet pan, lightly brush with olive oil, and place on the grill for 2-3 minutes per side until crispy and lightly charred. Transfer to a paper towel and season with salt.

   Tip: Watch the tortillas carefully as they can burn quickly.

5. 5

   Place shrimp directly on the hot grill in a single layer. Grill for 2-3 minutes per side until they turn opaque and have light char marks. Avoid moving them too early to develop a nice crust.

   Tip: Shrimp cook very quickly, so set a timer to prevent overcooking.

6. 6

   Divide the avocado mousse among four serving plates or bowls. Arrange the grilled shrimp on top in an attractive pattern.

7. 7

   Drizzle the reserved garlic-butter mixture over the shrimp and avocado. Squeeze fresh lime juice over the entire dish and garnish with remaining cilantro and crispy tortilla strips.

   Tip: The warm butter will slightly warm the avocado, creating a pleasant temperature contrast.