Ingredients
1/2 cup lemon juice1/2 cup lime juice3 pounds uncooked jumbo shrimp, peeled and deveined24 cherry tomatoes1/2 cup chili sauce2 teaspoons canola oil1 teaspoon red wine vinegar3 medium ripe avocados, peeled and slicedMinced fresh parsley, optional
Preparation
In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes.
Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce.
In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.
