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Garlic Shrimp With Avocado Dip
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2 medium ripe avocados; pitted, peeled
3 tablespoons jalapeño hot sauce
1/2 teaspoon salt
24 peeled and deveined jumbo shrimp
1 tablespoon olive oil
1 large garlic clove; pressed
1 pinch cayenne pepper
Cut up avocados and place them directly into a food processor. Purée
with
hot sauce and salt until smooth. Heat grill to medium-high heat.
In a bowl, rub shrimp with oil, garlic and cayenne. Thread 3 shrimp onto
each of 8 skewers, leaving small spaces between shrimp. (If using wooden
skewers, soak in water for 1 hour before using so they won't burn.)
Grill shrimp covered, about 2 1/2 minutes per side, until golden and just
cooked through. Serve with avocado dip.
This recipe yields 8 servings.
Carbohydrates: 3.5 grams
Net Carbs: 1.5 grams
Fiber: 2 grams
Protein: 6 grams
Fat: 9.5 grams
Calories: 122
Description:
"Creamy, spicy avocado dip is a perfect partner for garlicky grilled
shrimp. This delicious appetizer can be served piping hot from the grill
or at room temperature."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 16 Calories; 2g Fat (96.0%
calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Cynthia DePersio
Yield: 8 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
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-Alan