Shrimp on the Xmas Barbie: Grilled Oaxacan Shrimp with Blistered Jalapeño Salsa Verde
Ms. Clause is prepping a warming, spicey dish for Santa's return to the North Pole!
- 1 teaspoon ground chipotle chili
- 2 teaspoons ancho chili powder
- ½ tablespoon garlic powder
- ½ tablespoon dried Mexican oregano
- ½ tablespoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- In a small bowl combine all ingredients. Reserve.
- 1½ pounds uncooked 16/20 count shrimp ideally wild, or whatever size shrimp you prefer
- 2 tablespoons neutral oil + extra if pan searing
- Shell and devein shrimp.
- In a medium bowl mix all dry seasonings. Add shrimp and oil and toss to thoroughly cover shrimp. Reserve.
Blistered Jalapeno Salsa Verde
- 1 tablespoon natural oil
- 2 jalapeno chilis stemmed and halved length-wise
- 1/4 white onion layers separated
- 2 garlic cloves peeled
- 1 cup fresh cilantro lightly packed
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 tablespoon white vinegar
- In a large sauté pan over high add oil. When oil is hot, add jalapenos, onion and garlic. Sauté for 5 minutes, tossing frequently, or until blistered and toasted on the outside. Let cool.
- Transfer pan contents to a blender. Add cilantro cumin, salt, vinegar and 1/3 cup of water. Puree until very smooth. Reserve.
Preheat grill to direct high heat.
Grill shrimp for 1-2 minutes per side, or until shrimp are marked and no longer translucent. Serve with dipping sauce.
Open a window to avoid setting off your smoke alarm.
Heat a large sauté pan over high heat. When it is smoking hot, add 1 – 2 tablespoons oil. Wait a beat, then add as many shrimp as pan will accommodate without overlapping. Cook for about one minute per side, or until no longer translucent.
Serve with dipping sauce.
Advance Work: The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts almost indefinitely. Shrimp can be peeled and deveined up to a day in advance.