“Cocktail” Shrimp With Spicy Mint-Avocado Dipping Sauce

• For the Dipping Sauce
• 8 ounces avocado, scooped out of large avocado with a spoon (a little more than a cup of fruit)
• 4 ounces Japanese cucumber, peeled, halved, seeded and sliced (about 1 cup of cucumber)
• 1/2 - 1 jalapeno pepper, stem end trimmed, rough chopped
• 1/3 c Greek yogurt mixed with 2 T water
• 2 T lime juice
• 1/2 t kosher salt plus more to taste
• 1/2 cup mint, packed
• For the "Cocktail" shrimp
• 2 lb 21/25 shrimp with shells, deveined
• 2 t cumin
• 1 t kosher salt
• 1/2 cup gin
• 1/2 cup grapefruit juice
• 1/3 cup mint leaves, torn

1. Combine ingredients, starting with 1/2 of a jalapeno (whether you leave or remove seeds is up to your heat tolerance) in a blender and puree until smooth. Taste for salt and heat and adjust, adding more jalapeno if needed. Transfer mixture to a bowl, cover with plastic wrap (pressing down so plastic is touching the surface of the mixture) and refrigerate until needed.
2. Toss shrimp with cumin and salt in a medium bowl. Add gin, grapefruit juice and mint. Stir to combine. Transfer to an airtight container with a lid and marinate in the refrigerator for 20 minutes, shaking occasionally.
3. Meanwhile prepare your grill.
4. After 20 minutes of marinating, thread shrimp tail through neck on skewers. Grill 3-4 minutes, turning skewers once, until shells are pink and shrimp are opaque.
5. Serve with generous amounts of chilled dipping sauce. Enjoy.

dipping sauce, avocado, japanese cucumber, pepper, greek yogurt mixed, lime juice, kosher salt, mint, shrimp, shrimp, cumin, kosher salt, gin, grapefruit juice, mint

Taken from food52.com/recipes/18180-cocktail-shrimp-with-spicy-mint-avocado-dipping-sauce (may not work)