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
- 1/2 tbsp coarse sea salt
- 3/4 tsp ground chipotle pepper
- 1 tsp sauce from adobo chipotle (optional for added kick)
- 1/2 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.