This dish features a Vietnamese-style sauce known as "nuoc cham" [noo-ahk CHAHM] that traditionally includes fish sauce, lime juice, chiles, and sugar. Your avocados should be ripe but still slightly firm so they'll slice easily and not break apart as they grill. Leaving the skin on helps them maintain their shape—remove skin before serving, if you like.
This was wonderful. Wound up frying instead of grilling and added fresh bacon bits! Excellent.
Read MorePrepped and cooked to recipe, except used a hot red pepper which added a nice bit of color to the plate. Served atop shredded lettuce, scallions, cilantro. Very attractive presentation, great summer supper, light & fresh.
Read MoreWe loved this dish. Perfect for a hot summer meal, not too heavy but full of flavor. We happen to love spicy food so the sauce didn't bother us at all. The only thing I will change is the size of the shrimp from the large to the jumbo ones.
Read MoreGood flavors though the sauce is probably too hot for most people. But the main problem is that it is not really a meal.
Read MoreEasy, tasty and different. I was cooking for 2, so I used 1 avocado and 1 lb shrimp, but kept all else the same since the sauce is served on the side. I used an indoor grill pan. Made jasmine rice and threw 1/2 box of spinach into the rice pot to steam for the last few minutes of the rice (instead of serving on Bibb lettuce). Then I mixed it all up. Delicious.
Read MoreThis is a lovely date-night meal. I followed the recipe exactly. I served over wide rice noodles and we devoured every last bit!
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