“Cocktail” Shrimp With Spicy Mint-Avocado Dipping Sauce

1. 1

   Combine ingredients, starting with 1/2 of a jalapeno (whether you leave or remove seeds is up to your heat tolerance) in a blender and puree until smooth. Taste for salt and heat and adjust, adding more jalapeno if needed. Transfer mixture to a bowl, cover with plastic wrap (pressing down so plastic is touching the surface of the mixture) and refrigerate until needed.

2. 2

   Toss shrimp with cumin and salt in a medium bowl. Add gin, grapefruit juice and mint. Stir to combine. Transfer to an airtight container with a lid and marinate in the refrigerator for 20 minutes, shaking occasionally.

3. 3

   Meanwhile prepare your grill.

4. 4

   After 20 minutes of marinating, thread shrimp tail through neck on skewers. Grill 3-4 minutes, turning skewers once, until shells are pink and shrimp are opaque.

5. 5

   Serve with generous amounts of chilled dipping sauce. Enjoy.

No additional tips available.