Tequila Lime Shrimp Pops with Fresh Guacamole

Prepping and cooking shrimp might sound intimidating, but it's no more difficult than throwing a burger or some chicken on the grill. Follow Jose's simple recipe, and these easy-to-make, easy-to-eat shrimp pops will probably find a regular place in your grilling repertoire. Pro tip: err on the soft side when picking out your avocados. If the fruit is too firm, your guacamole will be missing that buttery smoothness—and it probably won't taste too great.

Yields1 Serving
Tequila Lime Shrimp
 ½ lb Large black tiger shrimp
 1 oz Tequila
 6 oz Blended oil
 ½ tbsp Minced garlic
 ½ tbsp Oregano
 2 tbsp Cajun seasoning
 Juice of one lime
Guacamole
 3 Large avocados
 1 Small jalapeño, seeded and minced
 1 tbsp Cilantro, chopped
 ¼ small red onion, diced
 1 ½ Roma tomatoes
 Juice of one lime
1

Crush avocados and mix them until they are mostly smooth with some small chunks still remaining.

2

Mix in the rest of the ingredients. If you're sensitive to the jalapeño, add it last so you can use as little as you like.

3

Season the guacamole with a little salt, to your desired taste. Chef Jose recommends pink Himalayan salt.

4

Create your marinade by mixing spices, oil and lime juice in a large bowl.

5

Toss shrimp in marinade until all pieces are completely covered. Once tossed, remove the shrimp from the marinade. Because of shrimp's delicate flesh, the citric acid in the marinade can actually begin the cooking process, so you don't want them to soak in the marinade for too long.

6

Stick each shrimp onto a wooden skewer.

7

Grill over direct, medium heat, for about 2 1/2 to 3 minutes per side. Remove when the shrimp has turned a bright pink color.

Ingredients

Tequila Lime Shrimp
 ½ lb Large black tiger shrimp
 1 oz Tequila
 6 oz Blended oil
 ½ tbsp Minced garlic
 ½ tbsp Oregano
 2 tbsp Cajun seasoning
 Juice of one lime
Guacamole
 3 Large avocados
 1 Small jalapeño, seeded and minced
 1 tbsp Cilantro, chopped
 ¼ small red onion, diced
 1 ½ Roma tomatoes
 Juice of one lime

Directions

1

Crush avocados and mix them until they are mostly smooth with some small chunks still remaining.

2

Mix in the rest of the ingredients. If you're sensitive to the jalapeño, add it last so you can use as little as you like.

3

Season the guacamole with a little salt, to your desired taste. Chef Jose recommends pink Himalayan salt.

4

Create your marinade by mixing spices, oil and lime juice in a large bowl.

5

Toss shrimp in marinade until all pieces are completely covered. Once tossed, remove the shrimp from the marinade. Because of shrimp's delicate flesh, the citric acid in the marinade can actually begin the cooking process, so you don't want them to soak in the marinade for too long.

6

Stick each shrimp onto a wooden skewer.

7

Grill over direct, medium heat, for about 2 1/2 to 3 minutes per side. Remove when the shrimp has turned a bright pink color.

Tequila Lime Shrimp Pops with Fresh Guacamole

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