Leaving the tails on the ends of shrimp make a more attractive presentation--and also provide a nice little handle for picking up the shrimp.
1 1/2 to 2 lb. avocados, peeled
2 garlic cloves, minced
3/4 tsp. salt
3 tbsp. fresh lime juice
1 large tomato, finely chopped
1/3 cup finely chopped onion
2 tbsp. finely chopped jalapeño pepper, fresh or pickled
3 sprigs cilantro, finely chopped
1/4 cup olive oil
5 garlic cloves, minced
2 lb. large shrimp with tails, peeled and deveined
1/2 tsp. finely chopped mild chile pepper or 1/8 tsp. chili powder (optional)
1/2 cup fresh lime or lemon juice
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
5 sprigs parsley, finely chopped
1/4 cup dry sherry or dry white wine
1. Make the guacamole: In a large bowl, mash avocados. Mash in garlic, salt, lime juice, tomato, onion, jalapeño, and cilantro and mix well. Cover and refrigerate at least 1 hour to allow the flavors to meld. Remove from refrigerator just before serving.
2. Cook the shrimp: In a large skillet, heat oil over medium-high heat. Add garlic and sauté 1 to 2 minutes. Add shrimp, chile pepper or chili powder (if using), lime or lemon juice, salt, paprika, black pepper, and half of the chopped parsley. Sauté 1 minute, then stir in wine. Cook until shrimp just turn opaque (but no longer), then remove from heat.
3. Place shrimp on a platter and sprinkle with remaining parsley. Skewer with individual toothpicks for easy dipping in the guacamole.