Slathered Guacamole Stuffed Shrimp

Created by Holly Herrick and photographed by Helen Dujardin, these snappy, Slathered Shrimp will make you sing with delight.

Slathered Guacamole Stuffed Shrimp

(Makes 16 appetizer portions)

All pink and green, these peppy little mouth-poppers just scream spring and make pretty starters for your Easter or spring feasts.

For the guacamole:

1 medium ripe Hass avocado, peeled, halved and pit removed

Juice of ½ lime

1 tablespoon + 1 teaspoon Slather Brand Slatherin’ Sauce Spicy Recipe

1 large clove garlic, minded

¼ cup finely chopped Bermuda onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon best quality extra virgin olive oil

Salt and freshly ground black pepper to taste

For the shrimp:

1 pound, 15 – 20 count fresh shrimp, peeled, and deveined with tail on and butterflied

1 tablespoon Slather Brand Slatherin’ Sauce Spicy Recipe

Drizzle of best quality extra virgin olive oil

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

Make the guacamole at least one hour before serving so the flavors can set up. Serve at room temperature. To prepare the guacamole, combine the halved avocado, lime juice, and Slatherin’ Sauce in a medium bowl. Smash with a fork or a potato masher to work into a chunky puree. With a spatula, fold in the garlic, Berumuda onion, fresh cilantro, and olive oil. Taste and season carefully to taste with salt and freshly ground black. Cover loosely with plastic wrap and press down the wrap so it touches the top of the guacamole, covering the entire surface. (This helps prevent the guacamole from discoloring). Stand at room temperature for up to one hour.

Meanwhile, turn your oven broiler (they can also be grilled) on high. Prep the shrimp by cutting down the round, back side of each shrimp, stopping at the tail. Peel the shell off of each shrimp, keeping the tail on. Remove the vein and discard. To butterfly the shrimp, cut deeper through the center of the round back, stopping about 1/8” until you get to the under-side of the shrimp. Fan out the two sides of shrimp to flatten. Arrange in a single layer on a baking sheet. Using a pastry brush, brush a thin layer of the Slatherin’ Sauce Spicy Recipe over each shrimp. Drizzle each very lightly with olive oil and the lime juice. Season liberally with salt and freshly ground pepper. Place the baking sheet as close to the broiler as possible and cook, watching closely until crisp and golden and cooked through, about 5 minutes. Remove from the oven and cool at room temperature for five minutes.

To compile, arrange the shrimp flat on individual plates or a serving platter. Top each with a heaping teaspoon of the guacamole. Garnish each with a sprig of fresh cilantro if desired. Serve immediately.