Grilled Shrimp with Avocado Mousse Recipe

To prepare the avocado mousse : 

• In a small bowl, combine the gelatin powder and water, at room temperature.
• Let rest a few minutes.
• Microwave for about 20 seconds, and stir with a spoon until the powder is completely dissolved.
• Set aside.
• In a food processor, process the avocado with the cream cheese, mayonnaise, lemon juice, Worchester sauce, salt and pepper, to taste.
• Add the gelatin mix and thoroughly combine.
• Pour the mousse mix into different molds.
• Cover with plastic wrap and refrigerate 4 hours, or, time permitting, overnight.
• Keep in the molds until you're ready to serve.
• To prepare the shrimp: In a bowl, combine the shrimp with salt, pepper and garlic.
• Cover and let marinade in the refrigerator for at least 1 hour.
• Heat the grill or a heavy frying pan over medium heat.
• If cooking on the stovetop, pour a few drops of annatto oil in a frying pan and cook the shrimp on 1 side for 2 minutes before flipping and cooking for an additional 2 minutes.
• Remove from heat.

For garnish, to taste :

• Arrange the shrimp around the avocado mousse on each plate.
• Garnish with cherry tomatoes, sunflower sprouts and lemon wedges.
• Pair with tostaditas and sprinkle olive oil over the top of everything.
• Serve immediately.