Rich avocados are puréed with traditional guacamole ingredients for a luscious cream. Instead of chips, serve with cold poached shrimp for a satisfying tapa or even a meal.
Ingredients
- 2 ripe avocados
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup chopped cilantro
- 2 garlic cloves
- 1 small jalapeño, stemmed and seeded
- 1/2 teaspoon fine sea salt
- Dash of freshly ground black pepper
- 8 ounces cooked shrimp
Directions
Step 1
Cut the avocados in half, remove the pits, and scoop the flesh directly into a high-powered blender or food processor. Add the rest of the ingredients except the shrimp and process on high until smooth; it should have the texture of whipped cream cheese. If too thick, add cold water, just 1 tablespoon at a time, and process for a few seconds.
Step 2
Spoon the avocado cream into highball glasses or small bowls and garnish with equal amounts of shrimp, whole or chopped, and a drizzle of olive oil.
Serves 4 as an appetizer, 2 as a main course