September 9, 2011

Chili Lime Shrimp

Summer isn't over yet. Actually, it's just starting in my neck of the woods. But that's a different topic...

I have a recipe to share: Chili Lime Shrimp. Inspired by fresh tiger prawns, lime, and a desire to grill. Here's my

Chili Lime Shrimp

Prep time: 15-20 minutes
Cook time: 10 minutes

1 lb. large shrimp or prawns (about 20), heads, shells and tails removed; rinsed
3-4 cloves garlic, pressed
3/4 tsp cumin
1/2 tsp (red) chili powder
1/2 tsp ancho chili powder
1/2 tsp paprika
1/2 tsp kosher salt

Juice of 2 limes
1/4 cup lightly packed cilantro, minced
1/4 tsp cracked black pepper

Olive oil
8 bamboo skewers, soaked in water

For marinade: Mix together garlic, cumin, chili powders, paprika, kosher salt, and 1-2 tablespoons olive oil (or enough to form a loose paste).

In separate bowl, mix lime juice, minced cilantro, black pepper, and 1 tablespoon olive oil. Set aside 

Place prepared shrimp into a shallow dish. Pour marinade over shrimp and toss to coat. Slide shrimps on bamboo skewers (like this), about 5 per pair of skewers.  Let marinade for 15-20 minutes.

Griddler: Lay countertop griddler flat with grill plates in place and set to sear. When hot, place skewered shrimp (2 per grill plate) on griddle and cook for 1-2 minutes. Pour 1/2 of lime juice mixture evenly over shrimp. Flip and repeat on other side.

Broil: Turn on broiler element and place over rack as close to the element as possible. Place shrimp skewers on foil lined rimmed baking sheet and cook for 1-2 minutes. Pour 1/2 of lime juice mixture evenly over shrimp. Flip and repeat on other side.

Serve with warm tortillas (I like these), fire roasted bell peppers and onions, cilantro, and sour cream. Enjoy with your favorite beer.

I like 21st Amendment's Hell or High Watermelon, a refreshing wheat beer with a hint of watermelon sweetness. Tasty.

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