Grilled Shrimp Skewers
Brocheta de CamarónesA seasoned basting sauce makes these skewered grilled shrimp extra tasty. Serve with refried beans, fresh corn, salsa, and bolillos (oval Mexican sandwich rolls) for an informal outdoor meal. (If using wooden skewers, soak in water for 1 hour before using.)
Ingrediënten
Makes 4 servings
- 1 pound 16 to 20 large shrimp, peeled and deveined
- 2 tablespoons unsalted butter at room temperature
- 2 tablespoons fresh lime juice
- 2 medium garlic cloves mashed
- 1 tablespoon pure ground ancho or pasilla chili powder or substitute chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
Instructies
- Thread the cleaned shrimp onto metal or previously soaked wooden skewers.
- Place skewered shrimp on a tray.
- In a small bowl, combine the butter with the lime juice, garlic, ground chili powder, cumin, and salt.
- Brush about half of the mixture all over the skewered shrimp.
- Cover and refrigerate about 30 minutes.
- (Save the remaining mixture to brush on the shrimp as it cooks on the grill.
- )
- Prepare an outdoor grill and grease the grill rack or preheat the broiler.
- Place the shrimp skewers on the hot grill or under a hot oven broiler and cook 2 to 3 minutes per side, turning once and brushing with the remaining basting sauce.
- Cook until the shrimp are pink and begin to curl, 2 to 3 minutes more.
Notes / Tips / Wine Advice:
Serve hot.
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