Cóctel de Gambas y Aguacate is a delightful, light and tasty cocktail, a Spanish Tapas featuring avocado and prawns.

Cóctel de Gambas y Aguacate Recipe-

Ingredients:

• 3 large, fresh and ripe avocados
• 1 pound medium sized fresh shrimp, or, wild caught, quick frozen shrimp
• 8 tbsp. extra virgin olive oil, divided
• 4 green onions, finely minced
• 2 large cloves fresh garlic, chopped fine
• Salt and pepper, to taste
• 6 oz. unsweetened heavy whipping cream
• Shredded iceberg lettuce
• Fresh cilantro leaves, left whole, but crushed and bruised with the flat side of a wide knife, to release the fragrant oils

Directions:

1. Unthaw (if you are using frozen) and peel the shrimp, then cut off the heads—save the heads to make stock with.
2. Season the shrimp bodies with salt and pepper and fry in 3 tbsp. olive oil until well done and turning a bright pink.
3. Peel the avocados and remove the pits. Thick slice two of them and set aside.
4. Take the third avocado, and finely chop the flesh. In a mixing bowl, place the chopped avocado, garlic, whipping cream and the remaining 5 tbsp. of olive oil. Beat ingredients together by hand or with a handheld electric blender, until you have a silky smooth purée. Season with salt and pepper to taste, mixing them well throughout the purée.
5. To assemble the dish, lay a bed of shredded lettuce on each serving plate, then a layer of avocado slices. Now layer some shrimp over the avocado, and spoon on top a generous portion of the purée.
6. Refrigerate for at least an hour before serving and, just before presenting your Cóctel de Gambas y Aguacate to the table, place a little mound of the crushed cilantro leaves atop each serving. Then relax and enjoy!

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