Skewered Spicy Shrimp

The deliciousness of our previous Grilled Truffle Shrimp Skewers inspired us to look for similar recipes. Rob loves spicy food and Jess loves Mark Bittman’s recipes – they are simple yet oh-so-tasty.

Tip: Our wood skewers from last week started molding! Be sure they are dry before you store them. Try to get bamboo ones too.

We found one from him called Skewered Spicy Shrimp and modified it to make it a tad more suited to the dishes we were cooking today. Our party guests loved it. It’s a totally different taste and texture from our Grilled Truffled Shrimp – very savory with a spicy kick. I’d recommend eating it with a cold beer.

Skewered Spicy Shrimp Recipe


  • 1 lb large shrimp, peeled and deveined (approx. 42 shrimps)
  • 1/3 bulb of minced garlic
  • ½ tbsp coarse sea salt
  • ¾ tsp ground chipotle pepper
  • 1 tsp sauce from adobo chipotle (optional for added kick)
  • ½ tsp ground paprika
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Lemon wedges

Rinse shrimp – it gets rid of some of the undesirable “sea” flavors. Mix garlic, sea salt, chipotle pepper, adobo chipotle sauce, paprika, olive oil, and lemon juice together in a large bowl to make a liquidy paste. Mix this sauce with cleaned shrimp. Skewer shrimp – about 6 per stick. 

Fire up the grill to at least medium-high heat. Grill each side for about 3-4 minutes. Turn when tails turn orange/red. Serve with lemon wedges.


Jess loves this blog called The Pioneer Woman. It’s the blog of a lady that came from a small town, then went to a big city in Cali, then fell in love with the a cowboy and now resides in the middle of nowhere. She keeps a blog of her life. In fact, her life is so interesting that a gazillion people go to it every day. The Pioneer lady has some pretty good stuff, one of them being this Gazpacho recipe.

I’ve always avoided Gazpacho because I always confused it with Gestapo. Everyone makes this mistake right? Honest mistake.

It looked like there were no Nazis in the recipe, so we decided bust out the food processor and try it out. 

We picked up from fresh ingredients and got to work. This recipe asks you to dice everything, so I started to mindlessly do that. But half way through and 15 minutes later, I realized that you have to throw most of it in a food processor. I’d recommend dicing a quarter of the ingredients and just rough chopping the other parts to save lots of time.

Tip: Make sure you know the liquid level limits of your food processor. Ours spilled over because we took too many liberties. 

After you cut everything up and throw it in the processor, make sure you chill the concoction. I would even throw it in the freezer for a few minutes before serving to get extra chill.

There some extra garnishes too (cilantro and sour cream) that are a nice to have, but go a long way for presentation.

Here’s the Pioneer Lady’s gazpacho recipe, modified for cutting tips.  


  • 2 cloves Garlic, Minced
  • ½ whole Red Onion, dice/chop
  • 1 whole Large Cucumber, dice/chop
  • 5 whole Roma Tomatoes, dice/chop
  • 1 whole Zucchini, dice/chop
  • 2 stalks Celery, dice/chop
  • 1 dash Salt To Taste
  • ¼ gallons Tomato Juice
  • ¼ cups Extra Virgin Olive Oil
  • ⅛ cups Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco or some chipotle adobo sauce if you’re making this.
  • 1 dash Black Pepper To Taste     
  • Optional: cilantro and sour cream for garnish

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.

Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

This is a to-die-for summer dinner.

Grilled Truffled Shrimp Skewers

Several months ago, Jess visited the Filling Station at Chelsea Market and picked up a jar of Black Truffle Salt. Truffle as in the mushroom rather than the chocolate round stuff, although those a delicious too. Truffle seasoning is awesome on almost anything.

We took our first trip to Fairway Brooklyn in Red Hook – right where the Ikea is. They have a huge selection of items and a fresh selection of seafood. It’s a legitimate grocery store – something that’s hard to find around these parts.  You can say that Fairway is like a Whole Foods and a regular grocery store combined – good and fresh selection of items but affordable.

Anyways, we got some shrimp and seasoned it with the Black Truffle Salt for a simple, yet flavorful dish. It was sooo good and our dinner guests loved them. Try it out for yourself – here’s the recipe below:

Grilled Truffled Shrimp Skewers Recipe


  • ½ pound fresh jumbo shrimp (peeled and de-veined)
  • ½ tsp Black Truffle Salt
  • ¼ tsp Ground black pepper
  • 1 tsp Olive Oil
  • Skewers (soaked for 10 minutes)

Lightly season a the fresh jumbo shrimp with black truffle salt and black pepper. Adjust to tastes. Skewer shrimp with soaked skewers.

On medium-high heat, place skewered shrimp directly on the grill. Grill each side for about 7 minutes each. Use high heat if you like extra char. Turn the shrimp when the tails turn red orange.