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RECIPE # 4519 GRILLED SQUASH w/SHRIMP GUACAMOLE Wed. Aug. 18, 2010

RECIPE # 4519 GRILLED SQUASH w/SHRIMP GUACAMOLE Wed. Aug. 18, 2010

CREATED Aug 18, 2010

MITCHELL MURPHREE / FIVE SENSES RESTAURANT

Grilled Summer Squash with Wild American Shrimp Guacamole

16 – 21-25ct cleaned shrimp

2 avocados

½ c pico de gallo

2 T chopped cilantro

2 limes

3 T extra virgin olive oil

1 medium yellow squash, sliced on bias into coins

1 medium zucchini squash, sliced on bias into coins

salt and pepper

1 t cumin

fried tortilla strips, queso fresco and tomato vinaigrette for garnish 

            Season shrimp with salt and pepper and grill for about 3 minutes until just done. Squirt the shrimp with a touch of lime juice after grilling, cut into large dice and set aside. Prepare the guacamole by pitting the avocados, removing the meat and mashing with a fork. Season the avocados with the pico de gallo, salt, pepper, cilantro, lime juice and 2 T of the olive oil. Fold in shrimp to the guacamole. Toss the cut squashes with salt, pepper and cumin and grill for about 2 minutes until just slightly underdone. Arrange the grilled squashes on a plate in a circular pattern, top with the shrimp guacamole, tortilla strips, queso fresco and drizzle with the tomato vinaigrette.  Serves 4. ENJOY!