Sweet and Spicy Shrimp with fresh Guacamole
This is seriously perfect game day food. It’s got that kick that goes really well with beer, it takes only a short time to prepare AND you can make it ahead and refrigerate because chilled shrimp is just as delicious as hot. I would serve this just as easily at a nice dinner party as an appetizer as I would at a casual Sunday game day – it’s very versatile.
The dry spice rub is amazing and something that you’ll always want to have on hand for seafood or fish. My friend, Tom St Onge, is a wonderful cook and makes a lot of his own dried spice combinations. He gave me some tips on this one. It’s the chipotle powder and smoky paprika that makes it sooo good. If you don’t have chipotle powder you can use a little cayenne pepper. And the sticky, sweet honey is a great contrast to all that heat. By drizzling the honey on as you finish cooking you caramelize some of it and then add a little fresh honey at the end for reinforcement. Definitely making this again. Maybe tomorrow….
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1 lb shrimp
3-4 Tablespoons honey 2 limes 2 Tablespoons canola oil 1 Tablespoon green onion, chopped for garnish 1 recipe Dried Spice Rub (below) 1 recipe Guacamole (below) Dried Spice Rub 1 ½ Tablespoons dried oregano 1 ½ Tablespoons dried parsley 1 teaspoon cumin ½ Tablespoon crushed red pepper flakes 1 teaspoon chipotle chili powder 1 teaspoon smoked paprika ½ teaspoon garlic powder 1 teaspoon onion granules 2 teaspoons kosher salt or sea salt 1 teaspoon fresh ground pepper Guacamole 2 Haas Avocados 2 Limes ¼ cup Cilantro, chopped 1/3 cup red onion, diced 1 teaspoon finely diced garlic 5-6 dashes Tobasco ½ teaspoon sea salt or kosher salt ¼ teaspoon fresh ground black pepper 2 Tablespoons feta or cojita cheese Serves 4 as an appetizer |