Title: Scheff’s Table – Spicy Grilled Shrimp
Here is a simple shrimp dish that is super tasty with a bit of heat from spices and fresh chili peppers. It’s also quick and easy – you can make it in about 20 minutes. I like to add fresh Thai chilies or serrano peppers to the mix, but that’s optional.
- 1 lb. large shrimp, peeled & deveined
- 1 Tbsp. olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 3-4 fresh Thai chilies, or 1-2 serrano peppers, minced (optional)
- Wood skewers
- Soak the wood skewers in water for at least an hour before using so they don’t burn on the grill.
- Preheat a grill to medium-high (you could also cook the shrimp indoors under a broiler).
- In a bowl, toss the shrimp with the olive oil and then all of the seasonings and the optional chili peppers. Allow the shrimp to marinate in the olive oil and seasonings for at least 10 minutes and up to a few hours.
- Thread the shrimp onto the wooden skewers.
- Grill the shrimp on a hot gas or charcoal grill 2 to 3 minutes per side until opaque, turning once.
- Serve immediately or at room temperature, whatever your preference.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.