Ingredients
For The Shrimp:
- ¼ cup fresh lime juice
- 1½ tablespoons honey
- 2½ tablespoons olive oil
- 2½ tablespoons minced jalapeño about 1 jalapeño
- Pinch of salt and pepper
- 1 pound shrimp peeled and de-veined
For The Dip:
- ½ cup mashed avocado about 1 small avocado
- ¼ cup plain non-fat Greek yogurt
- 2 tablespoons minced garlic
- 2 teaspoons fresh lime juice
- ½ cup cilantro roughly chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine ¼ cup lime juice, honey, olive oil, minced jalapeño, and a pinch of salt and pepper. Stir until evenly mixed. Add the shrimp and toss until evenly coated. Cover and refrigerate for at least 2 hours. If you're using wooden skewers to grill the shrimp, soak the skewers in water for at least 1 hour.
- After marinating, preheat your grill to medium-high heat. Take the shrimp out of the fridge and skewer them, leaving a little space between each shrimp so that they cook evenly.
- Lightly spray the shrimp skewers with cooking spray. Place the skewers on the grill and cook until lightly charred and opaque, about 1½-2 minutes. Flip and repeat until cooked through. Remove skewers from the grill, then cover to keep warm while you make the dip.
- In a small food processor, combine all the ingredients for the dip except for the salt and pepper, and blend until smooth, stopping to scrape down the sides as necessary. Season to taste with salt and pepper.
- Squeeze lime juice over the shrimp and serve with the dip.