Directions
- Skewer shrimp, leaving some space in between each piece.
- Brush the shrimp with oil on all sides, then season with Hatch Chile Rub. Set aside.
- Preheat grill to 450°F
- While grill is preheating, add avocado flesh, jalapeno, garlic, lime juice and zest, agave syrup, and salt to a blender or food processor. Blend until smooth. Set aside.
- Once grill is preheated, place the shrimp skewers on the rack and cook until opaque/nontransparent, flipping as needed.
- Remove from the grill and serve immediately with avocado puree.
