Begin by melting ½ cup of butter in a skillet over medium heat. Once melted, add 4 cloves of finely chopped garlic, sautéing for about 1 minute until fragrant but not browned. Remove from heat and set aside.

In a large bowl, coat 1 pound of large shrimp thoroughly with 2 tablespoons of Cajun seasoning. Let sit for a few minutes.

Preheat your grill to medium-high heat, around 400°F (200°C). If using wooden skewers, soak them in water for at least 30 minutes.

Carefully thread the seasoned shrimp onto the skewers, placing them close together but not overcrowding. Transfer the skewers to the preheated grill.

Place the shrimp skewers on the grill and cook for 2-3 minutes on each side until opaque and slightly charred.

While the shrimp are still hot, brush them generously with the prepared garlic butter mixture and a squeeze of lemon juice.

In a medium bowl, mash 1 ripe avocado and mix in ¼ cup of chopped cilantro, the juice of 1 lime, and salt to taste. Stir until smooth and creamy.

Serve the Cajun Butter Garlic Grilled Shrimp alongside the creamy avocado dip.