This sumMAR entertaining season why not consider this easy shrimp recipe that’s perfect as an appetizer or even an entrée. Experience this delightful and yummy recipe and you’ll be back for more. Just remember — I told you so.
Serves 4 for dinner or 6-8 as an appetizer.
What you will need:
1 pound raw shrimp, peeled, deveined with tail on
1/2 teaspoons ancho chili pepper (powder)
2 teaspoons brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons avocado oil (found in specialty food stores)
Fresh cilantro leaves, for garnish
1 lime, cut into wedges for garnish
Approximately 10 skewers
Serves 4 for dinner or 6-8 as an appetizer.
If you have wooden skewers soak in water for up to 30 minutes to prevent them from burning.
Always rinse shrimp in a colander.
In a large mixing bowl toss shrimp with 1 tablespoon avocado oil. Set aside.
Prepare the grill to medium heat. Combine next 7 ingredients (ancho chili powder through onion powder) in a bowl. Sprinkle over shrimp and toss until the shrimp are evenly coated. Let sit for 10 minutes.
Skewer the shrimp from tail to head, keeping the shrimp as straight as possible to prevent the shrimp from curling. This allows the shrimp to cook evenly. Grill the shrimp for approximately 2 minutes per side, until it turns opaque.
Drizzle the remaining tablespoon of avocado oil over the shrimp. Garnish with cilantro and fresh lime and serve. Before you know it — it will be gone. I promise.
And there you have it.