Shrimp sounded good for dinner tonight so I picked up enough large (10-12/lb) shrimp for the wife and I. Then rinsed, peeled, and deveined them ...
and started on a marinade
of fresh squeezed lemon juice, EVOO, chopped garlic, chopped cilantro, kosher salt, course black pepper.
Time to get the Kamado Kookoer ready, I set it up for high heat grilling. I wanted to try out the expanded metal searing basket I fashioned this weekend. Lump charcoal with one chunk of cherry.
Brushed the flesh of the avocados with a mixture of EVOO, balsamic vinegar, kosher salt, and coarse black pepper and placed them on the grate flesh side down for 2 minutes.
Turned the avocados to the skin side and add the shrimp to the equation.
Cooked the shrimp for 90 seconds each side
Plated with a spring mix salad
Dinner was delicious, thanks for looking everyone!
