shrimp in avocado butter

This avocado butter is limey, creamy, easy, luxurious and perfect with shrimp.  It's like a Southwestern version of shrimp scampi!

The avocado butter is super easy.  Simply combine all the ingredients in a food processor and process until smooth.

To make this butter ahead of time, place a large piece of plastic wrap on the counter, spoon the avocado butter onto it then form into a cylinder and freeze it.  Simply refrigerating it will cause it to turn a funky color.

If you're a regular reader, you've probably already heard my "wild American shrimp" schpiel.  I avoid farmed, imported shrimp like crazy and go so far as to not order shrimp in restaurants if I'm unsure where it originated.

Shrimp in Avocado Butter is a great appetizer, tapas or easy dinner.  For a satisfying dinner, serve with some rice or quinoa on the side.

The butter is also perfect with fish, scallops or chicken.  Simply freeze in a cylinder as shown and slice off what you need.

Enjoy and let's eat!

INGREDIENTS

• 1 large avocado, pitted
• 1/2 stick unsalted butter, room temperature
• 1 small bunch fresh cilantro, leaves and tender stems
• 2 cloves garlic, minced
• 2-3 tablespoons fresh lime juice (1-2 large limes, to taste)
• salt, to taste
• hot sauce, to taste
• 2 tablespoons olive oil
• freshly ground black pepper, to taste
• 1 pound jumbo (12-20 ct) shrimp, peeled and deveined

INSTRUCTIONS

1. Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add lime juice as needed. Set aside.
2. Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
3. Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
4. Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.

Source:.fromachefskitchen.com

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