“Cocktail” Shrimp with Spicy Mint-Avocado Dipping Sauce

By • July 3, 2012 6 Comments

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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

  • 8 ounces avocado, scooped out of large avocado with a spoon (a little more than a cup of fruit)
  • 4 ounces Japanese cucumber, peeled, halved, seeded and sliced (about 1 cup of cucumber)
  • 1/2 - 1 jalapeño pepper, stem end trimmed, rough chopped
  • 1/3 c Greek yogurt mixed with 2 T water
  • 2 T lime juice
  • ½ t kosher salt plus more to taste
  • ½ cup mint, packed
  1. Combine ingredients, starting with 1/2 of a jalapeño (whether you leave or remove seeds is up to your heat tolerance) in a blender and puree until smooth. Taste for salt and heat and adjust, adding more jalapeño 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
  1. 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.
  2. Meanwhile prepare your grill.
  3. 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.
  4. Serve with generous amounts of chilled dipping sauce. Enjoy.

More Great Recipes: Hors d'oeuvres|Entrees|Appetizers|Fish & Seafood|Shrimp

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