SNAP SUNDAYS. I will explain where this idea came to be in a second. I am sure I am not the only individual that feels like summer flies by. From weddings/festivities to concerts and weekends out of town… there never seems to a free moment, especially with busy work days. I have been sad that I have not been able to dedicate time to the blog (and all of you). Well Andy being the loving and supportive man that he is came up with the idea for “snap” posts.
Quick picture. Quick recipe. Quick blog post.
I mean we live in a society that is always on the go and time is something we all could use a little extra of. Snap Sundays might be my new favorite blog post day :)
Avocado crema. Also known as the poor man’s guac. Let’s be real here, I wanted to make guacamole and did not have a few of the key ingredients. Also, can you really find anything wrong with an avocado dip/spread/sauce of any kind…didn’t think so! Grilled prawns are a summer favorite of mine and there is only so much grilled chicken, steak, or veggies a girl can eat. These are a real treat :)
What’s your favorite, snappy recipe? Also, snappy does not equal unappealing…presentation and plating make this recipe look like a fancy little hors d’oeuvres.
Prep time: 10 minutes
Cook time: less than 10 minutes
Servings: 20 shrimp appetizers
For the avocado crema
2 large, ripe avocados
2 garlic cloves
1-inch piece of jalapeño
1/4 C extra virgin olive oil
Juice of 2 limes
sea salt and pepper to taste
For the prawns
20 large or jumbo tail on shrimp, thawed and peeled
2 T butter
- Preheat the grill to 400F and spray with non-stick cooking spray.
- Place 4-5 shrimp per skewer. (Note: I used metal skewers. If using wooden skewers, soak in water for at least 30 minutes prior to grilling)
- Place shrimp on the grill and close cover. Cook for 4-5 minutes, rub both sides with butter, then flip and grill other side for an additional 4 minutes.
- While the shrimp is cooking, place all ingredients for avocado crema in a food processor and pulse until smooth consistency. Taste and adjust seasoning as desired.
- Serve shrimp with the avocado crema as a dipping sauce. (Note: I place 1 tsp of avocado crema in the base of a white soup spoon and topped with shrimp)