Author Notes: During the avocado contest, I thought it might be fun and interesting to marinate shrimp in a true cocktail recipe. I knew I wanted to use gin, grapefruit and mint and was sure there must be a cocktail with those ingredients. As it turns out, it is close to a Bailey cocktail, from Gerald Murphy, a socialite friend of F. Scott Fitzgerald, Hemingway and Picasso among others. http://online.wsj.com/article/SB123698213720424525.html Unfortunately, I missed the posting deadline. So here I am. The “cocktail” ingredients make the shrimp tender and flavorful while the spicy mint-avocado dipping sauce serves a dual purpose. While it cools the hot-off-the-grill shrimp down, it also adds a kick of heat from the jalapeño. - gingerroot
Serves 4 as a main dish or 6 as a starter
For the Dipping Sauce
- 6 ounces avocado, scooped out of a medium avocado with a spoon (about 1 cup of fruit)
- 4 ounces Japanese cucumber, peeled, halved, seeded and sliced (about 1 cup of cucumber)
- 1 jalapeño pepper, stem end trimmed, rough chopped (including seeds)
- 1/3 c Greek yogurt mixed with 2 T water
- 1 ½ T lime juice
- ½ t kosher salt
- ½ cup mint, packed
- Combine ingredients in a blender and puree until smooth. Taste for salt and adjust if needed. Transfer mixture to a bowl, cover with plastic wrap (pressing down so plastic is touching the surface of the mixture) and refrigerate until needed.
For the “Cocktail” shrimp
- 2 lb 21/25 shrimp with shells, deveined
- 2 t cumin
- 1 t kosher salt
- ½ cup gin
- ½ cup grapefruit juice
- 1/3 cup mint leaves, torn
- Toss shrimp with cumin and salt in a medium bowl. Add gin, grapefruit juice and mint. Stir to combine. Transfer to an airtight container with a lid and marinate in the refrigerator for 20 minutes, shaking occasionally.
- Meanwhile prepare your grill.
- After 20 minutes of marinating, thread shrimp tail through neck on skewers. Grill 3-4 minutes, turning skewers once, until shells are pink and shrimp are opaque.
- Serve with generous amounts of chilled dipping sauce. Enjoy.