Deviled Shrimp
Source of Recipe
sunset
List of Ingredients
1 1/2 pounds shrimp (31 to 40 per lb.; see notes), deveined with shells on, rinsed, and drained
1 cup chipotle salsa
Lime wedges
Recipe
1. Thread shrimp equally on 10 to 12 skewers (if using wooden ones, soak in water 30 minutes first). Reserve 1/2 cup salsa for serving; coat shrimp with remaining 1/2 cup.
2. Set shrimp on a barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes total. Serve with reserved 1/2 cup salsa and lime wedges.
Chipotle Salsa
NOTES: This salsa is medium-hot. Use more chiles if you prefer hot, fewer for mild. If dried chipotles aren't available, use canned chipotle chiles, stemmed and seeded. You can make salsa up to 1 day ahead; cover and chill. Use for the shrimp and the pork tinga.
4 firm-ripe tomatoes (8 oz. each), rinsed
2 unpeeled white onions (6 oz. each), cut in half horizontally
20 unpeeled garlic cloves
15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)
3 tablespoons olive oil
1/2 cup lime juice
Salt
1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool.
2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed.
3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.
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