Grilled Shrimp with Avocado & Tomato Salsa

• 1- 1/4 pound Large Shrimp, Shells Removed
• For Marinade And Salsa:
• 3/4 cups Oil, Divided
• 5 Tablespoons Thai Sweet Chili Sauce, Divided
• 4 Tablespoons Cilantro Fresh, Chopped, Divided
• 1- 1/2 Tablespoon Pickled Ginger, Divided
• 5 cloves Garlic, Divided
• 2 Tablespoons Rice Vinegar
• 1 teaspoon Dijon Mustard
• 1 whole Avocado Ripe
• 1 whole Tomato
• 2 stalks Scallions
• 1 teaspoon Salt
• 1 whole Lime

1. Marinade - 1/2 cup Oil 3 Tbs Thai Sweet Chili Sauce 3 Tbs fresh Cilantro 1 Tbs Pickled Ginger (chopped) 4 Garlic Cloves, smashed
2. 1-1/4 lbs Large Shrimp (remove shells)
3. Marinate shrimp overnight.
4. Grill on medium-high heat for 3-4 minutes until shrimp turns pink.
5. Serve with Avocado & Tomato Salsa (recipe below) and Lime wedges
6. Avocado & Tomato Salsa - 2 Tbs Rice Vinegar 2 Tbs Thai Sweet Chili Sauce 1 tsp Pickled Ginger (chopped) 1 tsp Dijon Mustard 1 Garlic Clove
7. Puree all of the above salsa ingredients.
8. Slowly add 1/4 cup Vegetable Oil.
9. Add: 1 Avocado, chopped 1 Large Tomato, chopped 2 Scallions, sliced 1 Tablespoon Cilantro, chopped Season with Salt
10. I like to serve this dish over top of fresh Corn Cakes/Fritters (Ill submit this recipe separately): 1-2 corn fritters (depending on size) per plate, then grilled shrimp and then Avocado/Tomato salsa.
11. Top with a small sprig of cilantro.
12. Delicious!

shrimp, salsa, oil, sweet chili sauce, cilantro, ginger, garlic, rice vinegar, dijon mustard, avocado, tomato, stalks scallions, salt, lime

Taken from tastykitchen.com/recipes/main-courses/grilled-shrimp-with-avocado-tomato-salsa/ (may not work)