Shrimp Brochettes with Avocado-Cilantro Salad

1. 1

   In a large bowl, whisk the lemon juice with 1/4 cup of the olive oil.

2. 2

   Season with salt and pepper.

3. 3

   Halve and pit the avocados, and cut them into 1/4-inch dice.

4. 4

   Add to the bowl and toss with the dressing.

5. 5

   Fold in the tomatoes and cilantro.

6. 6

   Refrigerate the salad until chilled.

7. 7

   Light a grill or preheat a grill pan.

8. 8

   Thread each shrimp lengthwise onto a skewer to keep it straight.

9. 9

   Brush the shrimp skewers with olive oil and season them with salt and pepper.

10. 10

    Grill the shrimp over moderately high heat until cooked, about 2 minutes per side.

11. 11

    Spoon the avocado salad onto 10 salad plates.

12. 12

    Top each salad with a warm grilled shrimp and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.