After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.
The shrimp rub is spicy, and alone these shrimp might make your mouth burn. But these slightly smoky shrimp are well balanced by the creamy avocado, crunchy roasted corn, and sweet mango mixture. This dish is perfect for parties as everything can be prepared the night before and then quickly assembled just before serving. If you want to give this complex and vibrant dish a try, read more.
Shrimp Serves 4.
20 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
2 teaspoons chile powder, (use less, if desired)
1 teaspoon chipotle chili powder, (use less, if desired)
1 clove of garlic, finely diced
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado, Corn, Mango Cocktail
2 avocados, diced into 1/4 inch pieces
2 mangoes, diced into 1/4 inch pieces
2 ears of corn, cleaned and shucked
salt, to taste
pepper, to taste