Garlic Shrimp with Basil Avocado Dip

We are lucky enough to have access to locally caught shrimp. The place where we purchase these shrimp, as well as all of our groceries, have high quality standards that make me feel more at ease about the food we eat. I also got some very ripe avocados that were on sale-but needed to be used ASAP. I love to dip shrimp and this basil avocado dip combines creamy and fresh that pairs nicely with the garlicky shrimp. Normally, I would leave the tails on, but I zoned out to my kitchen prep days and took the tails off and didn't realize it until I was almost done. We paired this with a big salad and a glass of Riesling.

What you will need: (serves 4)

1lb large shrimp (20/25s or larger), peeled, deveined, tails on
3 cloves garlic, sliced thinly
Salt and Pepper-to taste
1T fresh parsley, chopped (optional)
Lemon juice-to taste
1t olive oil
2 ripe avocados
2T sour cream
1/2t garlic salt
2T fresh basil, chopped

I allow my shrimp to drain and dry in the colander. If the shrimp are too wet, they will not get that crust on them that you want...you will end up with steamed shrimp, which if that is your thing, go right ahead. Combine shrimp, garlic, salt, pepper, and parsley. Mix until shrimp are evenly coated and let marinate for 15 minutes. Meanwhile, heat grill or skillet to medium high. In a food processor, scoop out the avocados. Add sour cream, garlic salt, and fresh basil. Pulse until creamy. (This can also be done in a bowl with an immersion blender or a potato masher.) Add shrimp in a single layer to the grill or skillet. Cook until pink on the side and opaque as you look towards the middle of the shrimp. Flip and continue to cook until the shrimp has just turned opaque on the inside-don't overcook them! Serve hot with the dip.