This shrimp is deee-lish! These spices are the perfect combination for grilled shrimp. You can use this recipe for shrimp tacos, shrimp nachos, or in my “simple spring salad”. This recipe is a big hit with family and friends.
20-22 count medium size peeled and deveined shrimp with tails, approx. 1 lb.
1 tsp. curry powder
½ tsp. garlic powder
½ tsp. chipotle powder
¼ tsp. sea salt
1 ½ tsp. white wine vinegar
2 tbs. olive oil
Soak bamboo skewers in water, prior to grilling.
Rinse and pat shrimp dry. In a large bowl add shrimp, olive oil, seasoning and toss until shrimp is evenly coated. Skewer shrimp.
Indoor grilling: Preheat grill pan on medium-high heat. Cook shrimp 3 minutes per side.
Outdoor grilling: Preheat grill to 450 degrees. Cook shrimp 3 minutes per side.
Makes: 20-22 shrimp
Adriana’s tip: Once shrimp is cooked, stack skewers and loosely wrap in foil to help keep shrimp warm and juicy.