This is basically a summer shrimp cocktail. And it’s a perfect combination: spicy shrimp with a cool, avocado dipping sauce that discernibly tastes like heaven.
Okay, okay – though that sums it up to a tee, this dipping sauce deserves a bit more of a shout out.
So the sous chef and I shamelessly have a side of avocado with our dinner pretty much every night [#slightlyobsessed], so it comes as no surprise we wanted to refashion beauteous avocados and whip them into this glorious dipping sauce.
Now, naturally I went a *teensy* bit overboard and made probably 3 times the amount of dipping sauce that anyone could need for this – but I will say, this also makes an excellent salad dressing [Am I a little too focused on sauce? Probably. Would I have it any other way? Absolutely not,].
Back to the point: the shrimp were all gone; and sitting all by its lonesome on the dinner table was the leftover dipping sauce. In an instant, the sous chef picks up a spoon, and proceeds to eat it by the spoonful. He then stops, asks if we have any chips [we didn’t], so he finishes eating it by the spoonful. Two things on this: 1) it probably would be excellent with chips, too. 2) again, he’s clearly a man after my own heart.
Now, don’t get me wrong – I love a classic shrimp cocktail recipe. But my friends, this has all the summer feels, and is a perfect appetizer for any occasion. Did I mention it comes together in a snap?
Your sauce freak [the shrimp are great, too – pinky promise!]