Honestly, we weren't fans of the dish. I could tell I wasn't going to like it when I was grilling the shrimp. The smell just didn't make me hungry with anticipation. While I was still photographing my plate SP took a bite and said the shrimp tasted like they were coated in Mexican mustard, which turned out to be a good description.
Of course, this was probably entirely our fault. The original recipe calls for sauteeing the shrimp in oil, but we thought grilling would be fun and impart a nice flavor. Little did we know the achiote needs oil to blossom and develop, so it's likely sauteeing would have been yieleded much better results.
The avocado, on the other hand, was delectable. I absolutely love avocado sliced and simply seasoned with lemon juice, salt and pepper.
We might try experimenting with achiote again in the future but I don't think this is something we'll rush to make again.
I love avocado too! I can't eat enough of them. I usually keep one or two around. Even if the meal wasn't all that great it looks beautiful
ReplyDeleteI'm not a huge fan of avocado - the best I can do is a VERY light smear of avocado on a sandwich with plenty of roast chicken! I have a very hard time just eating it without it being mushed or blended with other (stronger) flavours.
ReplyDeleteThe avacado caught my eye too, but I like the idea of a spicy shrimp - the pictures are fantastic!
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