Avocado was this week's ingredient, chosen by AnnieNC of Churches in Venice.
I found this recipe which sounded kind of unusual. In the magazine where it appeared, it was served with Coconut Shrimp, so I did the same to keep the tasting components the same. However, I wasn't brave enough to make my own shrimp - these were frozen ones that turned out to be very good. It was a great appetizer, and the guacamole could be used on lots of other dishes.
Sesame Ginger Guacamole
From Central Coast Magazine - April 2009, Page 35
3 ripe Hass avocados, peeled and pitted
1/2 tsp toasted sesame oil
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp ponzu sauce
1 Tbsp pickled ginger, chopped
1/2 tsp wasabe paste
Mash together all ingredients in a bowl with a fork until desired consistency is reached.