Grilled Shrimp & Avocado Mediterranean Pitas with Avocado Tzatziki Sauce

This post is sponsored by the California Avocado Commission but all opinions are my own.

Have you ever grilled an avocado? Welp, you, my friend, are in for a treat! California avocados keep their bright green, creamy texture and get a delicious smoky flavor that is unbelievably delightful! A squeeze of lemon and sprinkle of salt make them even better! I feel like once you try grilling an avocado you will be hooked! I also love the resulting flavor explosion that comes from soaking the grilled shrimp in a bright tomato citronette. A citronette is just like a vinaigrette, only there is no vinegar, just citrus juice! Comment below with your favorite way to enjoy fresh California avocados!

Grilled Shrimp & Avocado Mediterranean Pitas with Avocado Tzatziki Sauce

Serves 4

Prep time 15 minutes

Cook time 6-8 minutes

Ingredients

4 firm ripe California avocados

1 teaspoon + 2 tablespoons olive oil

1 pound extra-large shrimp or prawns

2 tomatoes, diced

1 small clove fresh garlic

1 lemon

1/2 cup dill, chopped

Salt and pepper to taste

4 soft pita breads

Avocado Tzatziki

1 ripe California avocado

2 cups full fat plain Greek yogurt

1/2 cup shredded cucumber

1 teaspoon onion powder

1 small garlic clove, smashed

Juice of half a lemon

Salt and pepper to taste

Garnish Options

1 cup pitted Kalamata olives

1 cup whole or sliced pepperoncini

1 cup crumbled feta or goat cheese

1/2 cup fresh dill

1/2 cup chopped, fresh oregano

Preheat the grill to 400 degrees F. Slice 4 avocados in half and remove the pits. Brush each half with 1 teaspoon olive oil, then in a separate bowl drizzle the shrimp with the remainder of that teaspoon. Place the avocados cut-side-down on the hot grill. Place the shrimp on the grill as well. Grill 2 minutes, then make a quarter turn for the avocados and flip the shrimp. The shrimp should be plump and opaque, requiring no more than 4-5 minutes of cooking. Remove the avocado and shrimp from the grill. In a clean mixing bowl, add the hot shrimp to 2 tablespoons olive oil, tomatoes, garlic, lemon, and dill. Mix to combine. Season with salt and pepper.

To prepare the tzatziki, smash the avocado into the yogurt, then mix in the rest of the ingredients. To assemble, place some juicy shrimp and tomatoes into a pita and cover with desired toppings! Remove the tails before enjoying the pita.