Page 8 - Leisure Living Magazine July 2018
P. 8
California Avocados
Continued from page 7
1 lime (zest and juice)
1⁄4 cup fresh goat cheese
2 tsp. cilantro, chopped
Instructions:
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 un-
til 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.
For even more great summer recipes, visit
CaliforniaAvocado.com.
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