We've been traveling and visiting family a fair amount in the last month, and then this past weekend R and SPH had a camping trip. After a few weeks of going here-and-there, we celebrated the return of Sunday dinner at home with a trio of new recipes, all enjoyed in the summer breeze on our back patio.
This delicious trio also complemented our afternoon trip to the swimming pool. The green bean salad and quinoa were made ahead of time and waiting in the fridge, the shrimp was ready to be grilled and the southwest rub was mixed and ready to dust the shrimp, lastly I smashed the avocado with a bit of lime and salt. Honestly, it took about 15 minutes after we were home to get dinner on the table. Beautiful.
This week I'll be sharing this recipe trio, starting with a vibrant recipe that combines the zesty flavors of the southwest, dipped in the cooling smoothness of avocado flavored with a touch of bright citrus:
Southwest Grilled Shrimp with an Avocado Mash
For the Shrimp:
1 pound large shrimp, de-veined and peeled*
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1/4 teaspoon ground pepper
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
For the Avocado Mash:
2 ripe avocado
1/4 teaspoon kosher salt
Preheat grill or grill pan to medium high.
Pat the shrimp dry. In a medium bowl combine the chili powder, ground cumin, paprika, pepper, salt, thyme and garlic powder:
Toss the shrimp in the spice mixture until fully coated.
Grill the shrimp for 2-4 minutes per side, or until fully cooked.
Meanwhile, combine the avocado, juice of one lime and salt in a bowl. Mash with the back of fork until blended.
Serve the shrimp with the avocado mash for dipping.
*You can often buy shrimp already de-veined and peeled at the grocery.
Oh, and would you indulge me a moment of proud-mommitis? Here's R, learning archery during this past weekend's camping trip and looking pretty true to form!
Life is sweet,