Shrimp and Corn Stuffed Avocados with Citrus Aioli Gluten Free
|1/4 cup mayonnaise|
|4 tsp DLM Freshly Squeezed Orange Juice|
|2 tsp garlic, minced|
|1 tsp each orange and lime zest|
|Kosher salt and DLM Cayenne Pepper to taste|
|3 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided|
|1 Tbsp fresh parsley, chopped|
|1 Tbsp fresh lime juice|
|1/2 tsp DLM Garlic Powder|
|1/2 tsp DLM Crushed Red Pepper Flakes|
|12 oz shrimp, peeled, deveined, and tails removed|
|2 avocados, halved and pitted|
|Juice of half a lime|
|1 ear corn|
|1½-inch thick slice red onion|
|1/3 cup grape tomatoes, halved|
Preheat grill to medium-high heat. Combine mayonnaise, orange juice, garlic, orange and lime zest, salt, and Cayenne for aioli in a small bowl; refrigerate.
Mix 2 Tbsp olive oil with parsley, 1 Tbsp lime juice, garlic powder, and red pepper flakes in a bowl; add shrimp and toss to coat. Brush halved avocados with remaining tablespoon of olive oil and juice of half a lime. Grill shrimp until curled and pink, 3-5 minutes. Grill avocados, flesh side down, until bright green and grill marks appear, about 5 minutes. Grill corn until kernels start to brown and soften, about 10 minutes. Grill onion until softened, about 5 minutes.
Remove shrimp, avocado, corn, and onion from grill. Scoop out and dice top two-thirds of flesh in each avocado, leaving bottom third in the "shell." Slice corn kernels from cob. Dice grilled onion. Gently stir diced avocado, onion, shrimp, and tomatoes in a bowl. Spoon back into avocado "shells." Place each one on a bed of grilled corn. Drizzle aioli over each serving.
Makes 4 servings