1 pound large, wild caught shrimp, peeled
½ bunch cilantro, washed and chopped fine
2 limes, zested and juiced
1 Tbsp honey
½ serrano chili chopped fine
2 cloves garlic, chopped fine
3 Tbsps cold pressed avocado oil
½ tsp each pink himalayan salt and coarse black pepper
In medium bowl, add all of your ingredients and whisk well. Take about four tablespoons of your marinate and reserve in a small container.
Pour your marinade in a large baggie, along with the raw shrimp. Place your bag of shrimp in the refrigerator for two hours.
1 large english cucumber
¼ cup organic white vinegar
Wash and dry your cucumber. Slice medium-thick slices all the way down the cucumber. Place your cucumber slices in bowl and pour over the vinegar. Let sit for one hour in fridge.
2 medium ripe avocados taken out of the skin and placed in a small bowl
½ teaspoon of salt and pepper
Juice of half a lime
Smash your avocado with your lime, salt and pepper until nice and smooth. Cover with plastic wrap and set in refrigerator while your shrimp marinates.
After two hours, take out your shrimp. Drain your shrimp in a colander to get all of the marinade moisture off. Place your shrimp evenly on a baking sheet. Bake your shrimp at 400 degrees for 12 minutes. Your shrimp should be pink and slightly turned and curled in. Overcooking shrimp makes them tough, so watch your time.
Take your shrimp off hot pan and place in bowl. Put back in refrigerator and let cool down.
While your shrimp is cooling off, drain your cucumbers and pat dry with a couple of paper towels. Lay out each cucumber slice evenly on platter.
Top cucumber slice with a bit of avocado cream. Using a small spoon, take a bit of cream and spread it evenly over each cucumber slice.
Take out your shrimp and place one shrimp on top of each cucumber and avocado cream. Take your reserved marinade and carefully spoon a tiny bit of marinade over each shrimp. You can serve immediately or place your platter of shrimp in the refrigerator for a couple of hours before your company arrives.