Smokin' Shrimp Skewers (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
15 fresh rosemary sprigs |
1/4 cup olive oil |
1 1/2 tablespoons fresh lime juice |
2 garlic cloves, minced |
3 tablespoons chopped fresh cilantro leaves |
1 teaspoon chipotle chili powder |
salt and freshly ground black pepper |
1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact |
2 limes, sliced into wedges, for serving |
Directions:
1. Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
2. Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.
3. *Cook's Note: Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.
4. **Cook's Note: Use the exact same marinade on chicken breasts and whole chickens for roasting. It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve!
5. ***Cook's Note: The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned in adobo which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.
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