Shrimp and Tomatoes with Avocado-Basil Dressing

Shrimp and Tomatoes with Avocado-Basil Dressing
Servings: 4 Prep 20 mins Grill 8 mins


  • 1 avocado, peeled and pitted
  • 1/2 cup buttermilk
  • 1/2 cup packed fresh basil, plus more for garnish
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 pounds mixed tomatoes (cherry, plum, heirloom, etc.)
  • 1 pound peeled and deveined shrimp
  • 6 ounces French bread, cut into 4 pieces
  • Fresh cracked pepper (optional)

Make It

1. Heat grill to medium-high heat. In a blender, combine avocado, buttermilk, basil, 1/4 cup water, lime juice, salt and 1 tablespoon of the olive oil. Blend until smooth. Transfer to a bowl, cover and set aside.

2. Slice tomatoes as desired; arrange on a large platter. Skewer shrimp. Brush grill lightly with oil. Grill shrimp 2 to 3 minutes per side or until pink and cooked through. Halve each piece of French bread lengthwise; brush cut sides with remaining 1 tablespoon olive oil. Grill bread cut-side down for 2 minutes.

3. Remove shrimp from skewers and scatter over sliced tomatoes. Drizzle half the avocado-basil dressing on tomatoes and shrimp; garnish with basil leaves and season with fresh cracked pepper, if desired. Serve remaining dressing on the side, along with grilled bread.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 453, Fat, total (g): 18, chol. (mg): 174, sat. fat (g): 3, carb. (g): 43, fiber (g): 8, pro. (g): 33, sodium (mg): 785, Percent Daily Values are based on a 2,000 calorie diet.