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