“Cocktail” Shrimp with Spicy Mint-Avocado Dipping Sauce

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

1. 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

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.