Page 7 - Leisure Living Magazine August 2017

Make Summer Delectable With California Avocados
It’s summertime, which means it’s also avocado season and outdoor entertaining is in full swing!
Whether celebrating a great American sum- mer holiday or simply enjoying a lovely summer gathering surrounded by friends and family, Cal- ifornia avocados are the ideal ingredient to in- clude in your next get-together meal. This locally grown fruit is fresh to market and naturally nu-
Chili and Honey Glazed Shrimp with California Avocado and Goat Cheese
Recipe created by Chef Pink of Bacon & Brine for the California Avocado Commission
Serves: 4
Prep Time: 1 hour and 5 minutes Cook Time: 5 minutes
Total Time: 1 hour and 10 minutes
Ingredients:
2 Tbsp. fish sauce
1 tangerine (zest and juice)
1⁄4 tsp. sea salt, divided
1 tsp. chili flakes (preferably Korean
gochugaru flakes)
1⁄4 cup and 2 Tbsp. coconut oil, divided 1 lb. (16-20 count) shrimp, peeled and
deveined
1⁄4 cup honey (preferably California
avocado blossom)
1 tsp. ground coriander
1 ripe, fresh California avocado,
peeled, seeded and thinly sliced 1 lime (zest and juice)
1⁄4 cup fresh goat cheese
2 tsp. cilantro, chopped
Instructions:
Try this delicious Chili and Honey Glazed Shrimp with California Avocado and Goat Cheese dish at your next summer party.
tritious and nutrient dense, providing substantial amounts of vitamins, minerals and other nutri- ents with relatively few calories.
Chef Pink of Bacon & Brine in Santa Barba- ra County developed a unique and easy-to-make Chili and Honey Glazed Shrimp with Avocado and Goat Cheese dish that’s a perfect addition to a summer entertaining spread.
“When I think of summer, I naturally think of the grill and California avocados, because they’re both essentials for the season,” said Pink. “The sweet and spicy glaze for the grilled shrimp cou- pled with creamy, cool California avocados is a divine combination. Put all that on a skewer, add some locally made goat cheese and you have a fla- vorful party appetizer that is sure to impress.”
Mix fish sauce, tangerine zest and juice, 1⁄8 tsp. salt, Korean chili flakes and 1⁄4 cup coconut oil in a medium bowl. Add shrimp and
marinate for one hour.
While shrimp marinate, combine honey, re-
maining coconut oil and coriander to create glaze.
Skewer shrimp on bamboo or metal skewers.
Place skewers over medium-heat. Grill until pink on one side (about 90 seconds), then flip until pink on the other side.
Brush with glaze and cook one more minute per side; remove from grill.
Toss avocado slices with lime zest and juice, and mix with goat cheese and cilantro.
To serve, dress each shrimp with avocado mixture and finish with sea salt, to taste.
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