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A Recipe from Goodtaste.TV:
RDG's Gulf Shrimp with Avocado & Serrano Chile Mayonnaise



Serving Size


8 to 12 people



Word is Executive Chef Robert Del Grande is set to server this awesome app this year at The Woodlands Wine & Food Week! Jump on this jumbo shrimp in a delectable avocado and serrano chile mayonnaise from Restaurant RDG + Bar Annie.



Avocado & Serrano Chile Mayonnaise


Recipe Info

Prepare the Shrimp:

    Peel the shrimp leaving the tails intact. With a paring knife, butterfly the shrimp down the back. Remove the vein. Press gently to flatten. In a small pan over medium heat, melt the butter. Add the garlic and briefly sauté. Remove from heat & add the lime juice & salt.

    Arrange the shrimp to lay flat on a sheet pan. Brush the shrimp with the garlic butter. Place under a hot broiler for approximately 5 minutes or until the shrimp are just cooked through. Allow the shrimp to cool for a few minutes.

    Arrange the shrimp on a serving platter. Spoon a little Avocado & Serrano Chile Mayonnaise on to each shrimp. Garnish with a cilantro sprigs.  Serve warm or even at room temperature. Alternatively, the Avocado Mayonnaise can be served on the side.

Avocado & Roasted Chile Mayonnaise:

    Put the garlic cloves in a small pot and cover with ample water. Bring the water to a boil, then simmer the garlic cloves until they are soft enough to mash – about 20 to 30 minutes depending on the size. Drain off the water. Place the poached garlic cloves on a cutting board and mash with the blade of a chef knife.

    In a mixing bowl, combine the mashed garlic, mayonnaise, olive oil, lime juice and mix vigorously until smooth.

    Peel & seed the avocado. On a cutting board with a chef knife, mash the avocado (or very finely dice). Transfer the avocado to the mixing bowl and blend well with the mayonnaise. Add the minced Serrano chile & the minced cilantro. Salt & pepper to taste. Chill until ready to serve.

Note: Chilled poached shrimp can be used in place of the broiled shrimp