Recipes and Cooking Chile-Lime Grilled Tiger Shrimp with Avocado Cocktail Sauce This shrimp cocktail has a beautiful presentation for any occasion. Served in margarita, martini, or wine glasses. The spiciness of the shrimp and butteriness of the avocado blend well, and the citrus of the tomato rounds it all out. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Marinate Time: 15 mins Grill Time: 7 mins Chill Time: 2 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 24 fresh or frozen jumbo shrimp in shells (about 1-1/2 pounds total) 3 tablespoon lime juice 2 tablespoon habanero chile sauce 1 clove garlic, minced ½ teaspoon kosher salt or sea salt ⅛ teaspoon freshly ground black pepper 1 recipe Avocado Cocktail Sauce Lime wedges Sour cream (optional) Avocado Cocktail Sauce 4 avocados, halved, seeded, peeled, and chopped 1 14.5 ounce can diced tomatoes, undrained 3 tablespoon snipped fresh cilantro 2 tablespoon lime juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire-style marinade for chicken ¼ teaspoon salt ¼ teaspoon ground black pepper Directions Thaw shrimp, 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 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.) 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. Avocado Cocktail Sauce In a medium bowl combine avocados, tomatoes, cilantro, lime juice, horseradish, Worcestershire-style marinade for chicken, salt and pepper. Cover and chill for 2 to 6 hours. *Tip: If using bamboo skewers, soak them in water for at least 1 hour before grilling. Rate it Print Nutrition Facts (per serving) 238 Calories 15g Fat 13g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 238 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 97mg 32% Sodium 494mg 21% Total Carbohydrate 13g 5% Protein 15g Vitamin C 18.9mg 94% Calcium 70.7mg 5% Iron 2.2mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.