Shrimp Diablo Skewers

Ed Berg

By
@edberg

Flavorful recipe that has a bite - but you just can't stop eating them!


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Comments:

Serves:

4

Prep:

1 Hr 30 Min

Cook:

5 Min

Ingredients

1 tsp
black pepper
2 tsp
cayenne pepper (or to taste)
1 Tbsp
chili powder
1 1/2 tsp
cumin
2 Tbsp
garlic - minced
3 Tbsp
onion - minced or powdered
1 tsp
paprika
1/2 tsp
red pepper flakes
2 tsp
sea salt
1 tsp
sugar
1 Tbsp
thyme
1/4 c
cilantro (fresh and finely chopped)
1/4 c
jalopeno slices (loosely packed then minced)
1/4 c
lemon juice
1/4 c
lime juice
1/4 c
vegetable oil
1/2 c
hot sauce (i used valentina hot sauce)
2 lb
shrimp (raw, peeled, deveined)

Directions Step-By-Step

1
While thawing shrimp, combine all items above except the shrimp whisk together and pour into a 1 gallon zip lock bag. (I like to make this the day before and let it hang out in the fridge for 24 hours before marinating the shrimp)
2
Once shrimp is thawed, rinse with cold water and let drain for a couple of minutes.
3
Pierce each shrimp a couple of times with a fork and add to the zip lock bag and then mix the 2 pounds well with the marinade after which let marinate in the fridge for 1 to 1.5 hours while laying flat turning and mixing once or twice.
4
Soak wooden skewers in warm water for at least 30 minutes before grilling time.
(Last 1/2 hour of the marinating time of the shrimp)
5
Place a sheet of aluminum foil on the grill grate and grease with vegetable oil.
6
Skewer all the shrimp and pour the rest of the marinade on the greased aluminum foil on the grill to form a base layer (like when doing lasagna) and heat up the grill using medium heat.
7
Lay skewers on the aluminum foil on the grill (may be done in batches) over medium heat a couple of minutes on each side and remove when pink. (Do not overcook!)
8
Remove from grill, de-skewer and enjoy!

About this Recipe

Course/Dish: Seafood Appetizers
Hashtags: #shrimp, #diablo