Grilled Shrimp and Guacamole

If you’re having a summer party, you’ll want to whip up this fun, festive, and delicious appetizer. 

Grilled Shrimp and Guacamole
Yields: 6 servings
  • 1 pound peeled and deveined medium fresh shrimp (tails left on)
  • 3 tablespoons bourbon seasoning*
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • ¾ cup prepared guacamole
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • ¼ teaspoon cumin seeds, toasted
  • 1 large English cucumber
  • ⅓ cup minced smoked sausage, cooked until crisp
  • Lime wedges, to serve
  • Garnish: fresh cilantro sprigs
  1. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350˚ to 400˚).
  2. In a large bowl, toss together shrimp, bourbon seasoning, and oil. Grill shrimp until pink and firm, 1 to 1½ minutes per side. Remove from grill, and sprinkle with lime juice.
  3. In a medium bowl, stir together guacamole, cilantro, lime zest, and cumin seeds.
  4. Using a zester, vegetable peeler, or fork, score length of cucumber to create a striped effect. Remove ends, and cut into ¾-inch rounds. Using a melon baller, scoop seeds from center of each round to form a cup.
  5. Spoon guacamole mixture into cucumber cups. Top with shrimp and sausage. Serve with lime wedges, and garnish with cilantro, if desired.
*We used McCormick Grill Mates Brown Sugar Bourbon Seasoning.



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