Grilled Shrimp with Avocado Butter

This image courtesy of Colin Ericcson

Lightly marinated shrimp are simple but amazingly flavorful. Rich avocado butter adds a balance in texture and taste.


I like using a blend of spices to shorten my ingredient list. Creole seasoning has a combination of onion, garlic, cayenne pepper, oregano, salt and pepper. There are many good blends on the market, so you can find a favorite.

Makes4 servings

Cooking Methodgrilling



Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free



Taste and Texturesavory, smoky


  • Barbecue grill
  • Food processor
  • Four 10- to 12-inch (25 to 30 cm) flat metal skewers
  • 3 avocados, cut in quarters or into chunks 
  • 2 clove garlic, minced 
  • 2 tbsp freshly squeezed lime juice 30 mL
  • 2 tbsp olive oil 30 mL
  • Kosher or sea salt
  • Juice of 2 limes (about ¼ cup/60 mL)
  • 1 clove garlic, minced 
  • 1 tbsp Creole seasoning (see Notes) 15 mL
  • ½ tsp cayenne pepper 2 mL
  • 2 tbsp olive oil 30 mL
  • 16 jumbo shrimp, peeled and deveined (see Notes)


  1. Avocado Butter: In a food processor, combine avocados, garlic, lime juice and olive oil and process until smooth. Add salt to taste. Serve immediately or transfer to an airtight container and refrigerate, stirring occasionally, for 30 minutes or for up to 2 hours.

  2. In a medium bowl, whisk lime juice, garlic, Creole seasoning, cayenne and oil until well blended. Add shrimp and toss gently. Cover and refrigerate for at least 30 minutes or for up to 2 hours.

  3. Meanwhile, preheat barbecue grill to medium-high.

  4. Remove shrimp from marinade and discard marinade. Thread 4 shrimp on each skewer.

  5. Grill shrimp, turning once, until shrimp are pink and opaque, 3 to 4 minutes per side. Transfer to a platter. Gently remove from skewers and serve with Avocado Butter.


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