Broiled Shrimp and Avocado “Cocktail”

Firm avocados work best when prepping this delightfully easy appetizer. The wow factor comes into play with the presentation but waits until you taste the carnival of creamy, warm, sweet, and tart flavors.


  • 2 tablespoons olive oil
  • 1 tablespoon lime juice, plus wedges for garnish
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 1/2 pound jumbo (15-count) shrimp, peeled and deveined, tails on
  • 2 avocados
  • 1/4 cup finely crumbled feta
  • 1/2 cup peeled and chopped grapefruit


Preheat the broiler, setting the rack at the second-highest level.

In a medium bowl, whisk together the olive oil, lime juice, cayenne and salt, and pepper.

Cut the avocados in half, discarding the pit. Poke the flesh of each half several times with a fork then brush the flesh with the olive oil and lime mixture. Set aside.

Toss the shrimp in the bowl with the olive oil and lime mixture, to coat.

Arrange the shrimp and avocado halves on a large baking sheet or broiler pan.

Broil the shrimp and avocado for 2 minutes, then flip the shrimp over and sprinkle the feta over the avocado halves. Broil for an additional 2 minutes, until the shrimp are just cooked through and the cheese is lightly charred.

Arrange the avocados with the shrimp hooked onto the sides (like a shrimp cocktail). Garnish with the chopped grapefruit and lime wedges, and serve immediately.

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