Grilled Avocados1

Grilled avocados for the Super Bowl? Football and beer go together like peanut butter and jelly. Like Cagney and Lacy. Like internet forums and iTough guys. But avocados go with the Super Bowl almost as much as beer. Americans eat more avocados on Super Bowl Sunday than any other day of the year. Why are avocados so popular on Super Bowl Sunday? I’m not really sure, but the avocado marketing department should get a raise. Most people mash them up with onion, salt and pepper into a green goo. Delicious goo, but goo none the less. The shame is that the true deliciousness of the avocado is not totally realized until it is grilled and has a nice char on it. Just like romaine doesn’t truly blossom until charred, same with the avocado. If you still want to make goo with the grilled avocados, it will be better than the standard guacamole, but I took it to another level and stuffed them with bacon, shrimp and cheese! Grilled Avocados Ingredients: 4 avocados, sliced lengthwise and pits removed BBQ rub 4 slices bacon, fried and crumbled 8 shrimp, shelled and deveined 8 ounces shredded cheese

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Ingredients for Grilled Avocados

Slice and pit the avocados and give them a dusting of the rub. This is a pretty spicy rub which is perfectly complemented by the creamy avocado:

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Rubbed Avocados

Then dust the shrimp with the rub:

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Rubbed Shrimps

Then throw the rubbed shrimp onto a raging hot grill and cook for a few minutes a side until the shrimp have a little char on them and are firm:

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Wonderfully Grilled Shrimps

Remove the grilled shrimp from the heat, chop into chunks and set aside. Now put the avocados on the grill, flat side down. Make sure the grill is lava hot:

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Grilling Avocados

All you want is some grill marks:

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Excellent Grill Marks

It takes a lot of heat to get great grill marks like that. If your grill isn’t getting as hot as it used to, don’t pitch it and get a new one. Give that one you are so comfortable with a tune up by heading to GrillPartsSearch.com. Replacing components is a lot cheaper than buying a new one and a lot easier than assembling a whole grill. Then flip them over and fill the cavity vacated by the pit with shrimp and cheese:

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Stuff the Avocados with Shrimp and Cheese

***Pro Tip ~ If you put the bacon on right now, a lot will slide off. But if you melt the cheese a little before putting the bacon on, it will have something to stick to*** Close the lid to the grill, and melt the cheese. Once the cheese is melted, add the crumbled bacon:

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Cover with bacon

Close the lid again and warm up the bacon. Then place the grilled avocados on a platter next to a pile of spoons:

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Now pass out the spoons!

To eat them, simply spoon out the grilled avocado, bacon, shrimp, and cheese deliciousness until the avocado half looks like this:

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The Aftermath

Then grab a beer and go watch some football. May the game be better than the commercials:

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Beer and Football, Football and Beer!

If you have any questions or comments, feel free to leave them below or shoot me an email.

Grilled Avocados for the Super Bowl
Author: 
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Avocados, halved and pitted, grilled and stuffed with bacon, shrimp and cheese. Perfect for the Super Bowl!
Ingredients
  • 4 avocados, sliced lengthwise and pits removed
  • BBQ rub
  • 4 slices bacon, fried and crumbled
  • 8 shrimp, shelled and deveined
  • 8 ounces shredded cheese
Instructions
  1. Give the avocado halves a dusting of your favorite BBQ rub and set aside
  2. Coat the shrimp with the rub
  3. Grill the shrimp on high heat until they get a nice char on both sides
  4. Remove from the grill and slice into chunks
  5. Give the grill a good brush down and place the avocados flat side down on a raging hot grill
  6. When the avocados have nice grill marks (About 6-10 minutes depending on the heat of the grill), flip over and fill the cavity vacated by the pit with shrimp and cheese
  7. Close the lid to the grill to melt the cheese
  8. Once the cheese is melted, cover with crumbled bacon
  9. Place on a platter and serve with a spoon
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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one comment

I am glad to finally find someone else who uses a propane torch while grilling everyone thinks I am absolutely nuts until they taste the caramelized whatever is on the grill

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