Paleo Caribbean Brunch: Island-Style Shrimp & Avocado Boats with Mango Salsa

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, halved, pitted, and peeled
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and black pepper, to taste
• Olive oil, for brushing

Instructions

1. a. In a medium bowl, combine the mango, red onion, jalapeño, cilantro, and lime juice. Season with salt and black pepper, to taste, and mix well. Set aside to allow flavors to meld. b. Preheat grill or grill pan to medium high heat. Brush the cut side of avocado halves lightly with olive oil and season with a pinch of salt and black pepper. c. Grill the avocado halves, cut side down, for 3 4 minutes or until they're slightly softened and grill marks appear. Remove from heat and let cool slightly. d. In a large bowl, toss shrimp with salt and black pepper, to taste. Grill the shrimp for 2 3 minutes per side or until pink and opaque. Set aside. e. Top each avocado boat with grilled shrimp and a generous scoop of mango salsa. Serve immediately.

Chef’s Insight

To elevate the dish further, serve with a side of crispy plantain chips or coconut rice.

Notes

For a spicier dish, include the seeds from the jalapeño pepper in the salsa.