Loot N’ Booty BBQ’s zesty stuffed avocado, loaded with fresh vegetables and roasted corn, will certainly refresh you on a hot day! Mesquite shrimp with lime wedges tops it off, adding to the revivification! We like to cook this dish on a Weber charcoal grill, but you can certainly prepare it on any smoker or grill.
YIELD: 4 SERVINGS • COOK TIME: 15 MINUTES
1 small chunk mesquite wood
1 ear of corn, husked
2¼ tsp (7 g) Loot N’ Booty BBQ Everything Rub or your favorite rub, divided
16 medium-to-large raw shrimp, shelled and deveined
1 tsp Loot N’ Booty BBQ Gold Star Chicken Rub or favorite rub, divided
4 wood skewers, soaked in water for 20 minutes
Avocado oil
GUACAMOLE
2 ripe avocados
⅛ cup (19 g) red onion, diced
¼ cup (40 g) Roma tomatoes, diced
1 tsp jalapeño, diced
⅛ cup (6 g) cilantro, diced
2 cups (681 g) shredded red cabbage
2 limes, halved and cut into wedges
½ tsp sesame oil
Fill a charcoal chimney about three-fourths full of Kingsford mesquite charcoal and ignite with a Weber lighter cube. While the coals are getting ready, season your corn with 1 teaspoon of Loot N’ Booty Everything Rub.
When the coals have “grayed over” (this takes about 15 to 20 minutes), dump them into the bottom of the Weber grill, and then spread them into an even layer. Put the small chunk of mesquite wood in the center of the coals, and then place the cooking grate and lid on the grill. Make sure the top and bottom vents are fully open.
After approximately 15 minutes, or until you see a light blue smoke coming from the top vent, place the corn cob on the grill. Cook for 8 to 10 minutes, rotating occasionally, until the corn has caramelized and has turned golden brown. Remove the corn and set aside.
Skewer 4 shrimp, one at a time, on each skewer, leaving space between each shrimp. Season the shrimp with ¼ teaspoon of Loot N’ Booty BBQ Everything Rub and ¼ teaspoon of Loot N’ Booty BBQ Gold Star Chicken Rub per skewer. Lightly coat the shrimp with avocado oil, about ¼ teaspoon per skewer.
Place the shrimp skewers evenly on the cooking grate. After 1 to 1½ minutes, flip the skewers and cook for another 1 to 1½ minutes. When the shrimp are pink and no longer gray, they are done. Remove the shrimp and let them rest at room temperature.
To make the guacamole, halve the avocados and remove the pits. Scrape out the avocado and set the empty shells aside. Mash the avocado into a smooth yet chunky texture. Add the onion, tomatoes, jalapeño, cilantro and cabbage; stir to combine.
Cut the corn kernels off the cob and add them to the avocado mixture. Squeeze the juice from ½ a lime into the avocado mixture and add ¼ teaspoon of Loot N’ Booty BBQ Everything Rub. Stir to combine. Drizzle the sesame oil over the avocado mixture and stir to combine.
Fill each avocado shell with a quarter of the avocado mixture and top each with 4 shrimp. Garnish the tops of the shrimp with any leftover cilantro and onion. Serve with a lime wedge.
OPERATION BBQ RELIEF IN ACTION
One of the amazing things that I love about BBQ is the people I get to meet throughout the country. I have competed at the best and biggest competitions in the world and met so many people who share my passion for BBQ. I met Mark Lambert several years ago at one of those competitions when Operation BBQ Relief was just gaining momentum. He explained OBR’s mission and values and I knew that I wanted to help and give back in any way I could.
—STERLING SMITH, Loot N’ Booty BBQ