Avocado ball with grilled shrimp
Posted: July 15, 2011 in Appetizers, Sushi Week
Tags: appetizer, avocado, ball, Cooking, dinner party, easy, food, grilled, impressive, lemon, shrimp, summer, technique
This appetizer was inspired from a trip to Fish Market, one of my favorite sushi restaurants in Boston. The restaurant had just opened, and being one of its new patrons, I was rewarded with a complimentary appetizer. What was served to me was a ball made out of avocado with a salad of raw tuna inside. It was delicious.
Here I’ve taken the same idea and made an American summer BBQ version using the avocado ball to deliver a mango salad served alongside large grilled shrimp. By and large, grilling is my favorite method of cooking shrimp as it leaves the skin crispy directly contrasting the delicate flesh inside. This is an appetizer that can be made a few hours in advance and serves as an impressive beginning to a midsummer night dinner party.
Ingredients (serves 2)
- 4 tiger shrimp (Size 8 – 12)
- 1 avocado
- 1 lemon
- 1 mango, diced
1. Preheat the grill over medium high heat. Slice the avocado in half and scoop out the flesh onto a cutting board.
2. Using a very sharp knife, slice one half of the avocado as thin as possible. Use slow, deliberate strokes. There’s no rush.
3. Lay the avocado slices in a line over plastic wrap. Top the middle with 2 tbsp of the diced mango. Season with a little salt and olive oil.
4. Fold the plastic wrap over onto itself, folding the avocado in half. Then fold the plastic wrap back over the avocado as shown in the Step 5 picture.
5. Twist one end of the plastic wrap so that it begins to smoosh the ends of the avocado together. Then repeat with the other side. If any mango begins to seep out, gently push it back it in, but be careful not to destroy the overlapping slices. Place the mango ball in the fridge to come together ensuring the twisted ends do not unravel.
6. Remove the shells from the shrimp except for the tails. Season with salt and pepper (I used some chili powder as well for additional heat).
7. Cook the shrimp on the grill until the tail has turned pink. Turn the shrimp over and finish cooking.
9. Assemble the plate by placing the avocado ball in the middle. Top with a slice of lemon and lean two shrimp on either side.