Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup (60ml) water
  • Salt and freshly ground black pepper to taste

Instructions:

  1. If using raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Immediately transfer to an ice bath to stop cooking. Pat dry. If using pre-cooked shrimp, skip this step.
  2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, dill, red pepper flakes (if using), salt, and pepper.
  3. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  4. In a blender or food processor, combine the avocados, sour cream, lime juice, cilantro, and water. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper to taste.
  5. Arrange the marinated shrimp on a serving platter or in individual glasses. Dollop with the avocado crema. Garnish with extra parsley or dill, and lemon zest, if desired. Serve immediately or keep chilled until ready to serve.