MITCHELL MURPHREE / FIVE SENSES RESTAURANT
Grilled Summer Squash with Wild American Shrimp Guacamole
16 – 21-25ct cleaned shrimp
2 avocados
½ c pico de gallo
2 T chopped cilantro
2 limes
3 T extra virgin olive oil
1 medium yellow squash, sliced on bias into coins
1 medium zucchini squash, sliced on bias into coins
salt and pepper
1 t cumin
fried tortilla strips, queso fresco and tomato vinaigrette for garnish
Season shrimp with salt and pepper and grill for about 3 minutes until just done. Squirt the shrimp with a touch of lime juice after grilling, cut into large dice and set aside. Prepare the guacamole by pitting the avocados, removing the meat and mashing with a fork. Season the avocados with the pico de gallo, salt, pepper, cilantro, lime juice and 2 T of the olive oil. Fold in shrimp to the guacamole. Toss the cut squashes with salt, pepper and cumin and grill for about 2 minutes until just slightly underdone. Arrange the grilled squashes on a plate in a circular pattern, top with the shrimp guacamole, tortilla strips, queso fresco and drizzle with the tomato vinaigrette. Serves 4. ENJOY!
