Shrimp Brochettes With Avocado Cilantro Salad
Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Coarse salt and freshly ground pepper
- 4 Hass avocados
- 1 1/2 pounds tomatoes—peeled, seeded and diced
- 1 cup coarsely chopped cilantro
- 10 large shrimp, shelled and deveined
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