Chili-honey Glazed Shrimp W/Avocado-Citrus Puree

Chili-honey Glazed Shrimp W/Avocado-Citrus Puree


12 Large Shrimp (13x15, peeled and deveined, tail on)
1/4 cup asian chili-honey
1 lemon (juiced and zested)
1 tbsp veg oil

2 ripe avocados
1 lime (juiced and zested)
2 clove of garlic grated
1 sprig of cilantro
1 tsp honey
1 tsp olive oil

Combine all the ingredients for the purée in a bowl and mix thoroughly. Adjust with salt and pepper and let rest in fridge covered with saran wrap.
Take each shrimp and make an incision running along the back of it from the head all the way to the tail a 1/2 cm deep, this would be referred to as butter flying. Then in a large sautée pan turn the heat to med -hi. Add the veg oil and sautée the shrimp ensuring both sides turn bright orange. Once this is achieved add in your chili-honey, the juice and zest of half a lemon, add salt and pepper and sautée. Remove from pan and allow to rest in the same dish you are serving it in.
Remove the guacamole from the fridge and place into a dipping bowl and serve!