Makes 6 servings

For thousands of years, Hass avocados (those that are dark-skinned and pebbly) have flourished in the lush countryside of Michoacan, northwest of Mexico City, where conditions permit a four-season harvest. Enjoy avocado's creamy texture and delicate flavor in this recipe, which makes a tasty first course or light entrée.

Firm avocados will ripen in a day or two on your kitchen counter. Quicken the process by placing the fruit in a paper bag. To judge if an avocado is ripe, gently press with your thumb. If it yields slightly, the avocado is ripe, which is important for making the Avocado Cream in this recipe.

Also, if you prepare the avocado slices in advance, brush them with lime or lemon juice to prevent darkening.

For the Tequila-Glazed Shrimp

¼ cup bottled Key lime juice, or more if needed
¼ cup tequila
¼ cup mild honey
1 teaspoon seeded and diced chipolte peppers
12 medium shrimp

For the Avocado Cream

1 avocado, preferably Hass (see Tip)
¼ cup crème fraîche or sour cream
1 tablespoon fresh lime juice, or as needed
1/8 teaspoon salt, or to taste

For the griddle cakes

½ cup blue cornmeal
½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
2 tablespoons mild honey, or more if needed
1 egg
¾ cup milk
1 tablespoon melted butter
Vegetable oil, as needed, for the griddle

For the garnishes

Avocado slices, orange zest, and chopped fresh cilantro

To make the shrimp, stir together the lime juice, tequila, and honey in a small saucepan. Bring to a boil over medium heat; reduce the heat and cook until the mixture is syrupy and reduced by half, about 10 minutes. Stir in the chipotle peppers; cook for 2 to 3 minutes. Taste for heat. If the peppers are too hot, pour the glaze through a strainer to remove the peppers and return to the saucepan. Continue to cook until the glaze is the consistency of molasses. Taste, adding more honey or lime juice, if necessary. Remove from the heat. The glaze will thicken as it cools.

Purée the avocado in a food processor or blender. Transfer to a small bowl and fold in the crème fraîche or sour cream. Add salt and lime juice to taste. Cover and chill.

To make the griddle cakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the honey, eggs, milk, and melted butter. Add to the dry ingredients and mix briefly just until combined.

Heat a skillet or griddle and add the vegetable oil. Drop batter onto the pan to form small cakes about the size of half dollars. Cook over medium heat, turning once, until the cakes are lightly browned on each side.

Prepare a charcoal grill or broiler. Brush the shrimp with the cooled Tequila Glaze. Grill or broil until the shrimp tails are crisp and the shrimp turns pink, about 2 to 3 minutes.

For each serving, arrange 2 griddle cakes on a small plate. Add a dollop of Avocado Cream. Top with two shrimp and avocado slices. Sprinkle with orange zest and chopped cilantro.