Porn Cocktail

Avocado con Gamberi Piccante + Salsa "Cocktail" allo Gin
Avocado with Spicy Shrimp and Gin-infused Cocktail Sauce

Oh, so you think time-travel is something from the realms of science-fiction, do you? Well- what do you think of, when you read the words "prawn cocktail"? That's right- you are instantly transported to the 1970's and 80's and scenes of stuffy dinner parties- am I right?
Sorry to have sent that shiver down your spine- because I know you are also thinking of that ketchup and mayonnaise dressing you used to love and ashamed to admit it now!

But fear not and join me on a journey back- but indeed "back to the future", as I show you how you can revamp and reinvent that classic appetizer in a way that really IS appetizing- and so much more delicious, fun and healthy! Read on!

The sauce for this dish was made using yogurt, Ajvar, lime juice, a shot of gin, a pinch of cayenne, salt, pepper and a pinch of sugar. Can you imagine anything more simple- or more delicious in combination with avocado and shrimp? No... me either! Stir the ingredients together to taste- I mixed 5 tablespoons of yogurt to 1 of Ajvar, added lime juice and the other ingredients by-and-by until I liked the flavor... It all depends on how hot, spicy and tangy you like it- so I will leave it up to you! prepare a little in advance and chill until ready to serve.

The shrimp were fried in a little sesame oil, with crushed garlic, some grated dried lemon, cayenne pepper and right at the very end, a little honey. Dried lemons are a wonderful ingredient used in Persian cuisine- their flavor is more complex and sweet than fresh lemons which are merely sour- they have a tangy sweetness which is mildly exotic and totally delicious. A little tip for you- don't add the honey too early or it will burn and become bitter! Give the shrimp a splash of gin when they are finished and you will love what it does for the flavor!

Split the avocado, drizzle with a little lime juice to prevent it from going off-color and fill with the tangy cocktail sauce. I served up the shrimp on little cocktail sticks to make them easier to dip and enjoy and sprinkled everything with a generous amount of smoked paprika flakes- you already know that I love those things! Spicy but not nearly as hot as chili or cayenne and with a lovely smokey aroma- the perfect finishing touch to a wonderful opener!

Enjoy!