Grilled Shrimp with Avocado Chili Sauce
4 servings
30 minutes
Grilled shrimp with avocado and chili sauce is a refined dish of Spanish cuisine that combines marine flavors with spicy notes. Spaniards are renowned for their skill in grilling seafood, highlighting its natural sweetness and texture. The grilled shrimp acquire an appetizing golden crust, while the spicy mix of paprika, garlic, cumin, and black pepper provides a rich aroma. The avocado and chili sauce adds a creamy texture and mild heat, creating a perfect balance of flavors. This dish is ideal for summer evenings outdoors, especially paired with light white wine. It will not only delight gourmets but also serve as a true centerpiece on the table, showcasing the passion of Spanish cuisine for vibrant and rich tastes.
1
Place the shrimp on a work surface and sort by size. Thread several onto wooden sticks so that the shrimp tails are facing the same direction and are close to each other.
- Peeled shrimp: 900 g
2
Preheat the grill or barbecue. In a small bowl, mix garlic, paprika, salt, cumin, and black pepper.
- Ground dried garlic: 1 teaspoon
- Paprika: 1 teaspoon
- Coarse salt: 0.8 teaspoon
- Ground cumin (zira): 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
3
Coat the shrimp with olive oil and rub with the spice mix. Place on the grill and cook for about 2-4 minutes, flipping once. Transfer to a plate and serve with avocado and chili sauce.
- Extra virgin olive oil: to taste
- Paprika: 1 teaspoon
- Ground dried garlic: 1 teaspoon
- Coarse salt: 0.8 teaspoon
- Ground cumin (zira): 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon