Seared Shrimp with Avocado and Cilantro Pesto

Seared Shrimp with Hass Avocado and Cilantro Pesto


Seared Shrimp with Hass Avocado and Cilantro Pesto

Serves 4 as an appetizer

 For the Shrimp

1 lb large shrimp, peeled (tails on) and deveined

3 strips Benton’s Smoke House Bacon cut into 1/2-inch pieces

2 ripe Hass avocados, peeled and carefully sliced

  • lime wedges

For the Cilantro Pesto

small shallot roughly chopped

1 cup tightly packed fresh cilantro leaves, stems removed (about 2 ounces)

clove garlic minced

1/4 teaspoon red pepper flakes

1/4 cup olive oil

1 tablespoon high quality white wine vinegar

1/2 teaspoon salt

Process in a food processor until smooth. Transfer presto to a small bowl and retain (can be saved and refrigerated for 1 week). I usually place the pesto in a squirt bottle. I can use the squirt to more accurately place the pesto on the plate a little neater and it keeps better in the fridge (less air contact).


Fry the bacon until crisp, then transfer to a paper towel-lined plate and set aside. Leave about 2 tablespoons of the bacon fat in the pan and heat over medium-high heat. Add the shrimp and cook, turning frequently, until they turn bright pink and opaque, about 3 minutes total. Remove from the heat and let them cool.

To plate: Drizzle (or squirt) some of the pesto onto the plate. Carefully arrange avocado slices on the plate and then place the shrimp tail side up.  Garnish with micro-greens a little more pesto and some bacon shards. Serve immediately.

Recipe by David and Gayle Darugh