Make Ahead

• Prepare Guacamole Ranch Dipping Sauce, using the recipe below. Store in a tightly covered container, in the refrigerator, until ready to serve.
• Place 1 lime wedge a skewer. Place 5 shrimp on in a u-shape, essentually pinning the shrimp twice, once in the larger part and again closer to the tail-end. Repeat with remaining 3 skewers.
• In a large bowl, whisk together all marinade ingredients. Divide marinade in half. Set 1/2 aside.
• Brush both sides of the shrimp skewers with the remaining marinade. Discard any remaining marinade from this bowl.
• Store, covered, in the refrigerator, until ready to cook.

When Ready to Cook and Serve

• Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side until the shrimp are firm and pink.
• Transfer shrimp to platter.
• Drizzle the 1/2 reserved marinade across the skewers. Remove grilled limes and squeeze on the skewers. Serve with dipping sauce.

• Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
• Pull the two halves of the avocado apart and remove the pit with a spoon.
• Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."
• Place all ingredients into a blender or food processor. Blend smooth.
• Store in a tightly covered container, in the refrigerator, until ready to serve.