Spicy Boiled Shrimp With Creamy Avocado Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Medium-size shrimp in shells
1 tablespoon	15ml	Seafood seasoning
1		Lemon - thinly sliced
12 oz	340g	Beer - (1 can)
		Avocado Sauce
1/2 cup	8g / 0.3oz	Lightly packed cilantro leaves
1/4 cup	10g / 0.4oz	Lightly packed flat-leaf parsley leaves
2 tablespoons	30ml	Extra virgin olive oil
3 tablespoons	45ml	Lime juice
1		Avocado
1/4 cup	59ml	Mayonnaise
		Hot pepper sauce - to taste
		Salt - to taste
		Black pepper, freshly ground - to taste

Recipe Instructions

Rinse shrimp; set aside. Add seasoning, lemon slices, and beer to about 1 quart of water in a Dutch oven. Bring to a boil, add shrimp and cook 1 minute. Drain and rinse with cold water. Place in a large plastic bag, seal, and refrigerate. Keep chilled until served. Make sauce and refrigerate. Peel shrimp as you eat them.

For the sauce: Add cilantro, Parsley, olive oil, and lime juice to a blender or food processor fitted with the metal blade. Process until almost pureed. Peel and pit avocado; add to blender or processor. Process until smooth. Add mayonnaise; process just to blend. Pour into a bowl; season with hot pepper sauce, salt, and pepper. Cover and refrigerate. Keep chilled until served. This recipe serves 4 to 6.

Source:
PICNICS by Jeanette P. Egan (c) 1992 - HP Books, a division of Price, Stern, Sloan, Inc., Los Angeles, CA - 116 pages - $8.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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