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Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

The Beefer is known for big bold beef but can also make appetizers on the lighter side (so we can save room for those big beef entrees). In fact it does this so well we almost called it the Shrimper. While I’m kidding about the name of the grill, this recipe should be taken seriously as it is absolutely amazing.

Ingredients

  • 3 Tbs. mayonnaise
  • 2 Tbs. buttermilk
  • 1 tsp. grated lemon zest
  • 2 tsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 8 oz. crabmeat, preferably lump, picked over to remove bits of shell
  • 1/2 cup finely chopped celery
  • 4 Tbs. chopped fresh chives
  • 1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
  • 2 lbs large or jumbo shrimp, peeled & deveined

Crab Salad

In a bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard:

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

Season with salt and pepper to taste. In another bowl, mix the crabmeat, avocado, celery, and 2 Tbs. of the chives: Fold in the dressing gently so as not to break up the crabmeat.

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

Shrimp

Butterfly each shrimp by taking a knife and carefully running it down the backside of the shrimp being careful not to cut each piece in half:

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

Toss shrimp in a bowl with enough olive oil to coat evenly. Pre-heat Beefer at medium for a few minutes. Arrange shrimp in the Beefer tray and slide into the lowest rack setting (right above the pizza stone slot) and cook for 1 minute:

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

After 1 minute rotate the tray and cook for another minute.  Remove from the Beefer tray and let cool:

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer

Arrange shrimp on a platter and spoon crab salad onto each piece of shrimp. Top with remaining chives and serve with additional lemon wedges if desired:

Butterflied Shrimp Topped with Avocado Crab Salad from the Beefer