Hispanic Kitchen is the cure for boring meals
1 pound of medium or large shrimp, cleaned, rinsed and patted dry
1 tablespoon mild chile powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon chipotle powder
4 tablespoons Tapatio hot sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1. Combine all the dry spices and coat the shrimp with the dry rub evenly, set aside.
2. In a separate bowl, combine the hot sauce, rice wine vinegar and honey, set aside. Heat a large griddle pan to medium heat and line with heavy aluminum foil.
3. While the griddle is heating up, skewer the shrimp onto the skewers, about 6 or 7 per skewer, do not crowd the shrimp. Drizzle the hot griddle with about 2 tablespoons of canola oil, lay the skewers flat onto hot griddle, cook for about 2 to 3 minutes per side, brushing and basting with the hot sauce glaze. The shrimp should be pretty much done.
I take some fresh lemon or lime juice and squeeze it over the shrimp before serving. I like to serve the shrimp with rice or over a fresh salad.
Other recipes by Sonia:
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas