Pineapple Garlic Chipotle Shrimp with Avocado

Ingredients

• 2 cups minced pineapple
• 2/3 cup chipotles in adobo, minced
• 6 cloves garlic, minced
• 1-1/2 pounds medium-large shrimp, raw, tail-on and deveined
• 2 avocados, pitted and peeled
• 2/3 cup green onions, coarsely chopped
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 16 wooden skewers, soaked in water

Instructions

1. In a medium bowl, stir to combine the pineapple, chipotles and garlic. Pour about two-thirds of the mixture into a large zip-top bag and add the shrimp. Seal, removing excess air, and marinate refrigerated for 20 minutes to one hour. Reserve the remaining mixture in a small bowl, refrigerated until ready to use.
2. To make the avocado drizzle, blend together the avocados, green onions, olive oil and salt in a food processor or blender until smooth. Pour into a small bowl or squeeze bottle.
3. Preheat well-oiled grill to medium high heat. Remove shrimp from the bag, thread onto skewers (three to four shrimp per skewer) and grill for three minutes per side or until just opaque, basting constantly with the remaining garlic, pineapple and chipotle mixture. Place shrimp skewers on a serving platter, drizzle with avocado sauce and serve.