Coconut Lime Shrimp with Avocado Puree – Fustini's Oils & Vinegars

Ingredients

• 1 pound 20/25 shrimp
• 1/4 cup +1 tablespoon Fustini’s Persian Lime olive oil
• 1 tablespoon Fustini’s Cilantro and Onion olive oil
• 1 tablespoon Fustini’s Coconut balsamic vinegar
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 cup flour
• 2 eggs, mixed
• 2 cups unsweetened coconut flakes (pulsed lightly in a food processor)
• avocado or grapeseed oil for frying
• 2 ripe avocados
• 1 teaspoon salt
• 1 tablespoon lemon juice