, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl
combine lime juice, habanero chile sauce, and garlic. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 15 minutes to 1 hour, turning bag occasionally (the shrimp will get spicier the longer they marinate). Drain shrimp, discarding marinade.
Thread shrimp onto four or five metal or bamboo* skewers, leaving 1/4-inch space between shrimp. Sprinkle with salt and pepper.
For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
Avocado Cocktail Sauce:
To serve, divide Avocado Cocktail Sauce evenly among eight chilled glasses. Remove shrimp from skewers. Place three shrimp in each glass. Garnish with lime wedges. If desired, top with sour cream.
In a medium bowl combine 4 avocados, halved, seeded, peeled, and chopped; one 14.5-ounce can diced tomatoes, undrained; 3 tablespoons snipped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon prepared horseradish; 1 tablespoon Worcestershire-style marinade for chicken; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and chill for 2 to 6 hours. Makes about 4 cups
*If using bamboo skewers, soak them in water at least 1 hour before grilling.
Fat, total (g)
sat. fat (g)
vit. A (IU)
vit. C (mg)
Percent Daily Values are based on a 2,000 calorie diet