Great Summer Snack - Grilled Shrimp & Guacamole

When the humidity kicks in, heavy meals are definitely out. All you want is a nice fresh snack and maybe a cool Corona with a lime to wash it all down. Here's a quick, simple snack that is high in protein (shrimp) and provides the "good fat" we need (avocado). Grilling the avocado gives it a nice smoky flavor not typically found in guacamole. I have a feeling I'll be making this a lot this summer.

If you're like me and don't have outdoor space for a nice grill, no worries. Just use a cast iron stove or panini pan to grill your shrimp and avocado.

For the Guacomole

Ingredients:
• 1 avocado, sliced in half, pit removed (leave in skin while grilling)
• Olive oil, lemon and salt (just enough to lightly coat the avocado)

How to:
1. Coat the inside of the avocado lightly with olive oil, lemon juice & salt.
2. Grill insides down for about 4 - 5 minutes.
3. Remove avocado flesh and mix together with minced garlic and a little more lemon juice to taste. Leave the avocado a little chunky so it has some texture to it.


For the Shrimp

Ingredients:
• 3/4 lb. shrimp, shelled (devein if large)
• 1 tsp olive oil
• Fresh lemon juice (from 1/2 lemon)
• 1/4 tsp paprika
• 1/4 tsp garlic salt
• 1/4 tsp oregano
• 1/4 tsp lemon peel
• 1/4 tsp red pepper
• Fresh ground pepper to taste

How to:
1. Mix the olive oil and lemon juice in a bowl.
2. Add in seasonings and shrimp.
3. Cook shrimp on grill. Or coat a hot pan coated with olive oil and cook shrimp at high heat. Either way, it shouldn't take more than 3 - 4 minutes each side. When they're pink, they're done.

Serve shrimp and avocado with some nice blue corn chips and a nice frosty brew. Happy summer!