Ingredients: 3 cups chicken broth 2 large ripe avocados, peeled and diced 3 tablespoons chopped cilantro 3/4 cup sour cream 1 cup fresh corn kernels, (2 ears) 3/4 pound medium shrimp, peeled and deveined Salt & fresh cracked pepper 6 ounces E&V Key Lime Tangerine Chili Marinade & Dressing
Preparation Instructions: Combine chicken broth, avocados, 2 tablespoon cilantro and 1/2 cup E&V Key Lime Tangerine Chili Marinade & Dressing in a blender and puree until smooth, salt and pepper to taste. Refrigerate soup while preparing the remainder of ingredients. Mix together sour cream and 1/4 cup E&V Key Lime Tangerine Chili Marinade & Dressing and refrigerate. Brush corn and shrimp with olive oil or butter, salt and pepper and grill until done, cut corn from cob. Ladle chilled soup into bowls and top with a dollop of key lime sour cream, corn, shrimp and garnish with remaining cilantro and fresh cracked pepper. Serve 6 to 8
Tressa's Tip: This is a perfect dish on a hot summer night. You can substitute the shrimp for drilled chicken, steak or a flackey white fish. Add fresh crushed garlic to soup for an extra kick of flavor.