YIELD: 24 servings

4 oz. golden raisins

2 oz. peeled garlic cloves

8 serrano chiles

2 cups mayonnaise

½ cup olive oil

1 Tbsp. lime juice

2 tsps. salt

½ tsp. black pepper

4 ripe avocados

2 dozen gulf shrimp (16/20 count)

4 oz. butter, melted

1. Combine raisins and garlic in small saucepot. Cover with water. Bring to a boil and simmer until raisins are plump and garlic cloves are very tender; drain.

2. Char, peel and seed chiles; set aside.

   In a food processor, combine raisins, garlic and mayonnaise. Process until smooth. With processor running, slowly add olive oil and lime juice. Add chiles, salt and pepper; process lightly.

3. Peel, pit and finely dice avocados; turn into mixing bowl. Add mayonnaise mixture and blend well while mashing avocado. Chill until ready to serve.

4. Peel shrimp leaving tails intact; butterfly by slicing down the back of each one, being careful not to cut through. Lightly flatten and brush with melted butter. Arrange on a sheet pan and broil for about 5 minutes or until just cooked. Arrange on serving platter and top each shrimp with some of the mayonnaise mixture.

Photo and recipe: California Raisin Marketing Board