3 Tablespoons oil, divided
1 Tablespoon chopped cilantro
1 Tablespoon fresh lime juice
⅛ teaspoon garlic powder
½ teaspoon red pepper flakes
12 oz. shrimp, peeled, deveined and tails removed
2 avocados, halved and pitted
Juice of ½ lime
1 mango, diced
¼ cup red onion, diced (opt.)
Preheat grill to medium-high heat.
Mix 2 Tablespoons oil with cilantro, 1 Tablespoon lime juice, garlic powder and pepper flakes in a bowl; add shrimp and toss to coat. Brush halved avocados with remaining oil and the juice of ½ a lime.
Grill shrimp and avocados, uncovered, over direct heat. Grill shrimp until curled and pink, 3-5 minutes. Grill avocados, flesh side down, until bright green and grill marks appear, about 5 minutes.
Remove shrimp and avocados from grill. Scoop out the dice top two-thieds of flesh in each avocado, leaving bottom in the shell. Gently stir diced avocado, shrimp and mango in a bowl; spoon back into shells. Serve immediately. Makes 4 servings.