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Grill
directly over hot coals for approximately 2 minutes
per side, or until shrimp is no longer translucent.
Do not overcook.
Heat
a dry, well-seasoned iron skillet or nonstick pan over
high heat. Wait until pan is smoking hot, then place
about ten shrimp in it so that each one has enough room
to lie on its side. Cook for approximately 11/2 minutes
per side, or until shrimp is no longer translucent.
Do not overcook. Repeat as necessary to cook all shrimp.
If your pans are old and sticky, add a few drops or
spritzes of peanut or olive oil before cooking shrimp.
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All
of the hard work is done by the chipotle chili, which
adds a unique smoky flavor to the shrimp.
Serve shrimp "on the BAR*B"
Cover
your smoke alarm with a damp dish towel before cooking
the shrimp (but don't forget to uncover it after the
smoke has cleared).
food processor or blender
The dry rub can be made ahead
and stored in a sealed jar. If you are a fan of this
recipe, make extra; it lasts almost indefinitely. The
shrimp can be shelled and deveined up to a day in advance
and refrigerated.
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Chipotle
Dry-rub Shrimp "on the Bar*b"
serves
4 [from "off the eaten path"]
|
| Every time I make these shrimp indoors,
I set off the smoke alarm. It's a ringing affirmation that I
have hit the crowd-pleasing jackpot. Whether they are cooked
on the stove or an outdoor grill, they always disappear instantly.
XL shrimp are a bit pricey, but a couple of these memorably
seasoned shellfish per person is all that it takes to impress.
The
recipe multiplies effortlessly to create a winning appetizer
for any size dinner or cocktail party. |
| Chipotle
Dry-rub Shrimp "on the Bar*b" |
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| 3/4 |
|
pound uncooked 12/15
count shrimp (translation: 12 to 15 shrimp to a pound) |
| 1 |
|
tablespoon dried oregano |
| 1 |
|
tablespoon dried thyme |
| 1 |
|
teaspoon lemon pepper
(a mixed spice seasoning), or dried lemon peel |
| 1/4 - 1/2 |
|
teaspoon ground chipotle
chili (may be replaced with cayenne pepper, (but only
after you've been to hell and back searching for chipotle) |
| 1/2 |
|
teaspoon freshly ground
black pepper |
| 1/2 |
|
teaspoon salt |
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| 1 |
|
Shell, clean, and devein
shrimp. I leave the tails on for esthetic reasons. Pat
dry with a paper towel. |
| 2 |
|
In a medium-size bowl,
mix oregano, thyme, lemon pepper, chipotle, salt, and
black pepper. Toss shrimp thoroughly with mixed spices.
Keep refrigerated until ready for cooking. |
| 3 |
|
Grill for 2 minutes per
side, or until shrimp are no longer translucent. Brush
both sides lightly with olive oil while cooking. Do not
overcook. |
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Serve
hot, or at room Temperature, with cilantro dipping sauce.
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| 1 |
|
cup lightly packed fresh
cilantro leaves, stems discarded before measuring. |
| 3 |
|
tablespoons freshly
squeezed lime juice |
| 1/2 |
|
cup sour cream |
| |
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| 1 |
|
Blend cilantro and lime
juice in a food processor or blender until cilantro is
liquefied. Pour into a small bowl and stir in sour cream.
Refrigerate until ready for use. |
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