Grilled Shrimp with Avocado and Zucchini
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
1
Description
A quick recipe from Chef John Smith, a chef at a popular American restaurant, shines with its unusual combination of ingredients. Shrimp, avocado, yogurt, and grilled thin slices of zucchini — at first glance, this combination seems almost dietetic, but soy sauce and red caviar elevate it to a festive dish. The neutral, creamy flesh of the avocado absorbs the saltiness of the dressing, the crispy zucchini adds a crunch, the shrimp are juicy, and the neutral yogurt brings all the flavors together.
Ingredients
- Courgette - 1.8 oz
- Avocado - 3.5 oz
- Shrimp - 2.8 oz
- Olive Oil - 0 fl oz
- Yogurt powder - 0.5 oz
- Red Caviar - 0.4 oz
- Ginger - 0.4 oz
- Soy Sauce - 1 fl oz
- Sugar - 1.1 oz
Step by Step guide
Step 1
Prepare the ginger sauce: combine ginger, soy sauce, and sugar in a blender, blend until smooth, and let it sit for 40 minutes.
Step 2
Peel the shrimp, removing the heads. Make a slit along the body and remove the intestinal vein.
Step 3
Slice the zucchini lengthwise into thin strips.
Step 4
Brush the shrimp and zucchini with vegetable oil, place them on a preheated grill, and cook until done, about 2–3 minutes on each side.
Step 5
Arrange the zucchini slices in a single layer on a plate, and place the shrimp on top.
Step 6
Peel the avocado, slice it, and arrange the slices on top of the shrimp.
Step 7
Add red caviar and yogurt.
Step 8
Drizzle the dish with ginger sauce.
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