Gulf Shrimp with Spicy Golden Raisin-Avocado Mayonnaise
Nothing could be finer than this tangy sauce to top lightly broiled shrimp for a great first course appetizer.
Mayonnaise (makes 2 cups)
- 4 ounce California golden raisins
- 2 ounce peeled garlic cloves
- 8 serrano chiles
- 2 cups mayonnaise
- 1/2 cup extra virgin olive oil
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 ripe Haas avocados
- 2 dozen gulf shrimp (16/20 count)
- 4 ounce butter, melted
Combine raisins and garlic in small saucepot. Cover with water. Bring to boil and simmer until raisins are plump and garlic cloves are very tender; drain. Char, peel and seed chiles; set aside.
In a food processor, combine raisins, garlic and mayonnaise; process until smooth. With processor running, slowly add olive oil and lime juice. Add chiles, salt and pepper; process lightly. Peel, pit and finely dice avocados; turn into mixing bowl. Add mayonnaise mixture and blend well while mashing avocado. (Mixture should be a lovely green.) Chill until ready to serve.
Peel shrimp leaving tails intact; butterfly by slicing down the back of each one, being careful not to cut through. Lightly flatten and brush with melted butter. Arrange on a sheet pan and broil for about 5 minutes or until just cooked. Arrange on serving platter and top each shrimp with some Spicy Golden Raisin-Avocado Mayonnaise.
Nutrition Facts Per Serving
Calories 200 (76% from fat); Total Fat 17g (sat 4g, mono 9g, poly 3g, trans 0g ); Cholesterol 25mg; Protein 2g; Carbohydrate 10g; (Dietary Fiber 2g; Sugars 4g; ); Iron 1mg; Sodium 270mg; Calcium 14mg; Potassium 246mg
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