Avocado Shrimp Brochette

By Tiller

Ingredients

• 24 large shrimp, peeled and deveined
• 1/4 cup lime juice
• 3 tbsp red onion, finely chopped
• 2 tbsp fish sauce or 1/2 tsp salt
• 1 1/2 tsp gingeroot m grated
• 2 tbsp fresh cilantro, minced
• 2 tbsp fresh basil, minced
• 1 tbsp peanut oil or olive
• 1 tsp hot pepper, minced
• 2 avocados
• 1 tbsp nuts ( toasted), finely chopped

Details

Servings 24

Preparation

Step 1

In saucepan of boiling salted water, cook shrimp just until pink, 3 minutes.
Drain and chill under cold water; drain and pat dry.
In bowl, toss shrimp ,lime juice, onion, fish sauce and ginger; marinate for 1 hour in refrigerator.
Add cilantro, mint, oil and hot pepper; toss to coat.
Peel, pit and cut each avocado into 24 (1 inch cubes). Thread 1 avocado cube and 1 shrimp onto each skewer. Arrange on serving plate; drizzle with any juices from bowl.
Sprinkle with nuts.