We've made mac and cheese with songwriter Joe Iconis and celebrated the destruction of a marriage with Betsy Wolfe, Adam Kantor, and a chocolate tart. Naturally, the only way to continue our Cooking With the Stars at 54 Below series is to take it all off with The Skivvies, Nick Cearley and Lauren Molina.
OK, that would be kind of unsanitary. So The Skivvies, who will perform at the venue on November 9, kept most of their clothes on as we grilled shrimp and put together avocado puree and a spicy honey glaze. Until it just got too hot. And then there was no other choice.
Grilled Shrimp With Avocado Puree and Spicy Honey Glaze
10 large shrimp
1 Hass avocado
1 tsp cilantro, finely chopped
1 tsp parsley, finely chopped
½ shallot, finely chopped
1 T acacia honey or agave nectar
2 red Thai chilies (these little guys are hot!)
Dash of cumin
Salt and pepper to taste
Brine: Peel and devein all shrimp, leaving tail piece on. Prepare a quick brine of salt water (1 qt water and 2 T salt). Place shrimp in brine for 1 hour before cooking.
Avocado puree: Pit and peel the avocado, and place in food processor. Pulse in olive oil until smooth. Add cilantro, parsley, shallot, cumin, and salt and pepper. Combine.
Spicy honey: Toast the chilies in dry pan to bring out their essential oils. Using gloves and a sharp knife, split the chilies lengthwise and remove seeds. Chop skins finely and place in the honey.
Shrimp: Remove from brine solution and pat dry. Preheat grill to high heat. Brush a neutral oil, such as grape-seed, onto clean grill before placing shrimp on the grate. Skewers are recommended. Grill shrimp while trying to avoid flare-ups. Shrimp will cook quickly. Mark both sides of shrimp and remove from grill when they are slightly firm to the touch.
Plating: Spoon avocado puree onto plate. Place 5 shrimp on top of puree, tails up. Drizzle with spicy honey.