Lemongrass Shrimp Skewers with Kiwi & Avocado Guacamole

Recently, I was lucky enough to spot U-7 shrimp at Seaport Fish (U-7 indicates that there are 7 or fewer shrimp per pound – these babies are pretty big!). Originally, I planned on cooking them simply with butter and garlic, but when I spotted kiwis at the local market, I decided to try something more exotic.

In addition to my kiwis, I picked up an avocado, some Serrano chiles, and on a whim, a few stalks of lemongrass. While the lemongrass didn’t contribute much flavor-wise, it certainly added to the presentation. Try this next time you’re craving spicy, tropical flavors!


Lemongrass Shrimp Skewers with Kiwi & Avocado Guacamole

4 stalks lemongrass
8 U-7 (jumbo) shrimp
Kiwi & Avocado Guacamole, as prepared below

Prepare a grill or preheat your oven’s broiler. In the meantime, remove shells from shrimp, leaving the tail shell intact (this helps prevent the smaller end of the shrimp from drying out while cooking. Cut the lemongrass stalks in half, cutting diagonally so that a sharp point is formed (as shown in photo below right). Use your fingers to straighten the raw shrimp, and using the pointed end of the lemongrass spear, insert the lemongrass into the shrimp lengthwise (see photos below).

If using the broiler, line a baking sheet with foil, and place a wire rack on top of the foil. Place the skewered shrimp on the wire rack, and put the shrimp under the broiler. Cook the shrimp for 3-4 minutes, or until the shrimp are firm and pink. If using the grill, place the shrimp over slow coals and grill for 2-4 minutes, or until the shrimp are firm and pink.

While the shrimp cook, prepare two plates by spreading about ½ cup of the Kiwi & Avocado Guacamole on each plate. Once the shrimp are cooked, arrange four shrimp on each plate in a spoke formation.

* Nutritional info: serves 2. 335 calories, 11 g fat, 17 g carbohydrates, 45 g protein.


Kiwi & Avocado Guacamole

3 cloves garlic, very finely minced
2 serrano chiles, very finely minced*
1 T. finely minced onion
2 kiwis, peeled and minced
1 avocado, chopped

Combine all the ingredients in a large mixing bowl. Using a potato masher or a fork, mash until the guacamole is smooth and well-blended (you can use a food processer, but the texture will be almost too smooth—mashing manually gives a heartier texture). Cover the bowl with plastic film and set aside. This recipe makes about 2 cups.

*You can adjust the heat by using a milder or a hotter chile in place of serranos, or simply adjusting the number of chiles used.

* Nutritional info: serves about 4. 111 calories, 7.5 g fat, 15 g carbohydrates, 1.5 g protein.