Page 7 - Leisure Living Magazine July 2018

Make Summer Holidays Delectable With Grilled Shrimp Skewers
It’s summertime, which means it’s also California avocado season and outdoor entertaining is in full swing!
Whether celebrating a great American summer holiday or simply enjoying a lovely summer gathering surrounded by friends and family, Cal- ifornia avocados are the ideal ingredi- ent to include in your next get-together meal. This locally grown fruit is fresh to market and naturally nutritious and nutrient dense, providing substantial amounts of vitamins, minerals and other nutrients with relatively few cal- ories.
Chef Pink of Bacon & Brine in Santa Barba- ra County developed a unique and easy-to-make Chili and Honey Glazed Shrimp with California Avocado and Goat Cheese dish that’s a perfect ad- dition 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 coupled with creamy, cool avocados is a divine combination. Put all that on a skewer, add some locally made goat cheese and you have a flavorful party appetizer that is sure to impress.”
1⁄4 cup honey (preferably California avocado blossom)
1 tsp. ground coriander
1 ripe, fresh avocado, peeled,
seeded and thinly sliced
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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
July 2018 LeisureLiving | 7
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