Shrimp Kabobs With Avocado Sauce
|Chili sauce||1⁄2 Cup (8 tbs)|
|Canola oil||3 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Ripe avocado||3 Large, peeled, pitted, pureed|
|Low-fat mayonnaise/Mayonnaise||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Red pepper flakes||1⁄4 Teaspoon (Or To Taste)|
|Jumbo shrimp||1 1⁄2 Pound, peeled, deveined|
|Lemons||2 , sliced thin|
|Canola oil||1⁄4 Ounce (For Brushing Skewers And Grid)|
To prepare Chili Basting Sauce, combine all ingredients in a small bowl.
Cover and set aside until ready to use; it can be prepared the day before serving.
Stir before serving.
To prepare Avocado Sauce, spoon avocado puree into a medium-size bowl.
Whisk in remaining ingredients.
Adjust seasonings to taste.
Cover loosely and refrigerate until ready to serve.
Divide and thread shrimp onto skewers, alternating with lemon slices.
Brush shrimp with basting sauce.
Preheat the grill.
Set skewers on grid over ashen coals.
Cook 2 minutes.
Turn and brush with basting sauce.
Grill 2 to 3 minutes longer or until shrimp are done.
Shrimp will be slightly pinkish in color and just firm to the touch.
Do not overcook or shrimp will become tough.