Chile Rubbed Shrimp w/ Avocado Salsa
Source of Recipe
"Raichlen's Indoor! Grilling," by Steven Raichlen.
List of Ingredients
16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado and Corn SalsaRecipe
Rinse shrimp under cold running water, then blot dry with paper towels. Place chile powder, garlic salt, coriander, oregano, cumin and pepper in a mixing bowl and whisk to mix. Add shrimp and toss to coat. Stir in olive oil. Let shrimp marinate in refrigerator, covered, 30 minutes to 1 hour.
Cook shrimp on a contact grill, in a grill pan, on a built-in grill, on a freestanding grill or on a fireplace grill until cooked through (1 to 8 minutes total, depending on type of grill). When done, shrimp will turn pinkish white and will feel firm to the touch.
Spoon Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 hot shrimp over edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let cooked shrimp cool to room temperature. Refrigerate shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days. Makes 4 servings.
AVOCADO AND CORN SALSA: Place 1 ripe avocado, cut into 1/4-inch dice, in bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons lime juice. Spoon 1 ripe red tomato, seeded and cut into 1/4-inch dice, on top of avocado.
Cut kernels off 1 ear sweet corn, shucked. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add corn kernels to mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
Just before serving, add 1 green onion, finely chopped, 1 to 2 jalapeno peppers OR serrano peppers, seeded and minced and 1/4 cup chopped fresh cilantro to mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice if necessary. Season with coarse kosher or sea salt and ground black pepper to taste; the salsa should be highly seasoned. Makes 2 to 3 cups.
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