Juicy Shrimp With Roasted Chile And Avocado Sauce

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Oxmoor House


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3 Anaheim chile peppers, each about 6 inches long

1 medium Haas avocado

1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons roughly chopped fresh dill

1 large garlic clove

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon granulated garlic

1 teaspoon paprika

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

2 pounds large shrimp (21/30 count), peeled and deveined, tails left on

Extra-virgin olive oil

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