|Julian's Firecracker Grilled Shrimp|
*Pepper Selection: When I want Firecracker grilled shrimp, I choose canned chilpotle peppers in a spicy adobo sauce or other canned hot red peppers. When I want a more sweet version, I call it Romesco and use canned roasted red peppers, roasted pimentos or piquillo peppers. The other ingredients and techniques are the same.
This makes a great main course but can also be an appetizer or finger food for a party. I've found them to be universally popular. In the photos shown here I just put them in my grill basket in a single layer. Shrimp cook quickly and the basket provides a barrier to the hot grill grates. Ideally you want to place them on a skewer as shown in my prior post and cook them directly on the hot grates, as this will give them a little char marking, which I think is more desirable. If you are in a hurry as I was, then a single layer in a grill basket works okay too.
I make a batch of this sauce and use it on other foods, such as chicken breasts. It can be used as a marinade and a dip. It's great to have on hand in the summer. A batch will hold in your refrigerator for 2-3 weeks.
2 plum tomatoes, cut up
2 slices (2 ounces) toasted bread, torn
1/2 slivered almonds
1-2 tablespoons paprika
(hot or sweet as you prefer)
4 large garlic cloves, crushed
1/3 red wine vinegar
1 1/2 teaspoons salt
1/2 cup olive oil
raw shrimp (will coat up to 4 pounds)
(peeled and cleaned, tails on)
Sauce: Prepare in Advance. In a food processor combine the canned peppers and their sauce/juice, tomatoes, toasted bread pieces, almonds, paprika, crushed garlic, wine vinegar and salt. Pulse until thick puree forms. With the food processor on, drizzle in the olive oil until a smooth emulsified sauce is produced. Let sit for one hour before use, or refrigerate for later use.
Shrimp: Toss your cleaned shrimp in enough sauce to fully coat. Place in a zip locked bag or airtight container and refrigerate for 1-3 hours. Heat your grill on high heat. Shake off excess sauce. Place the shrimp on double skewers or in a single layer in an oiled grill basket. Cook uncovered for 1-2 minutes per side until the shrimp are firm and no longer opaque. Serve warm.
|Served here on a bed of Spanish rice.|