Rock Shrimp Cocktail with Grilled Avocado

Day PartDinner
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Omni Hotels & Resorts

Move over, meat—vegetables and fruit are adding sizzle to the grill as well as nutrition to the plate. This shrimp cocktail features grilled and diced avocado boosted with jalapeno, zesty horseradish and lime. Infusing earthy produce with savory smoke is a flavorful way to give grilled foods a unique twist on summer menus.


1 1/2 cups rock shrimp
1/4 jalapeno, seeds removed
1 tbsp. minced shallot
1 tbsp. chopped cilantro
1 lime, juiced
4 tbsp. extra virgin olive oil
6 pieces heirloom tomato
1/4 avocado
Pinch of salt
Pinch of pepper
4 chives
1 tsp. prepared horseradish
2 French bread toast points
5 grapefruit segments


1. In mixing bowl, combine shrimp, jalapeno, shallots, cilantro, lime, tomato, horseradish and extra virgin olive oil. Season with salt and pepper.
2. Place avocado on hot grill and heat until grill marks appear; dice into medium pieces. Gently fold avocado into mixing bowl.
3. To serve, transfer mixture into small serving dish and place toast points. Remove all pith and skins from grapefruit; segment grapefruit and cut segments in half. Center grapefruit on dish and garnish with chives.

Photo courtesy of Avocados from Mexico

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