Ingredients
- 1 1/2 pound jumbo shrimp
- 1 tablespoon ancho chili powder
- 1/2 teaspoon garlic salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon avocado and corn salsa
- 1 1/2 pound jumbo shrimp
- 1 tablespoon ancho chili powder
- 1/2 teaspoon garlic salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon avocado and corn salsa
- 1 avocado
- 3 tablespoon lime juice
- 1 tablespoon red tomato
- 1 ear sweet corn
- 1 ear scallion
- 2 ear jalapeño peppers or serrano peppers
- 1/4 cup cilantro
- 1/4 cup coarse salt and black pepper
Preparation
Baking Directions:
Rinse the shrimp under cold running water, then blot them dry with paper towels.
Place the chili powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix.
Add the shrimp and toss to coat.
Stir in the olive oil.
Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Grill the shrimp until just cooked through.
When done, the shrimp will turn pinkish-white and will feel firm to the touch.
Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls.
Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once.
Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature.
Refrigerate the shrimp, covered, until they are chilled, then serve them with the salsa.
The cooked shrimp can be refrigerated for up to 2 days.
Avocado and Corn SalsaYield: 2 to 3 cupsPlace the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice.
Spoon the tomato on top of the avocado.
Cut the kernels off the corn.
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 the corn kernels to the mixing bowl.
The salsa can be prepared to this stage up to 2 hours ahead.
Refrigerate it, covered.
Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix.
Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
Serving Directions:
You can chill the grilled shrimp before you serve them, but I like the contrast of hot shrimp and cool salsa.
Tips:
To determine the ripeness of an avocado, give it the “Charmin test"; the flesh should be gently yielding when the sides are squeezed.
