Diablo Shrimp Skewers With Guacamole Salsa, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Diablo Shrimp Skewers With Guacamole Salsa

Cuisine: Mexican
Servings: 2-4 appetizers
Pair it with the cool guacamole salsa for a great appetizer!

I often find myself preparing a batch of salsa on a weekly basis these days. You just never know when or what meal you may need it for. Lately, I have been preparing light and quick meals on the weekends. This quick version of indoor grilled diablo shrimp comes together very quickly once your salsa is prepared. It’s a nice treat to end the workweek or for entertaining friends and family. The charred salsa is great on its own, but comes in handy for a delicious and spicy marinade for shrimp and seafood.

Ingredients

  • For the Charred Tomato and Chile de Arbol Salsa
  • 2 Roma tomatoes sliced in half
  • 2-4 cloves garlic skins on
  • 2 chile guajillo stems and seeds removed
  • 12-15 chiles de árbol stems removed
  • 2 cups water
  • 1 lime juiced
  • 1 pinch Mexican oregano
  • oil of choice I used olive oil
  • salt to taste
  • For the Guacamole Salsa
  • 1 large ripe avocado
  • 1-2 serrano peppers chopped
  • 1 clove garlic sliced
  • 1/4-1/3 cup cilantro
  • 1 lime large, juiced
  • ½-3/4 cup cold water
  • salt to taste
  • You Will Also Need
  • 1 dozen x-large shrimp peeled and cleaned
  • salt
  • cracked pepper fresh
  • chile limon seasoning or you could use Old Bay® seasoning
  • olive oil
  • 4 wooden or metal skewers about 10 inches long

Directions

  1. To prepare the salsa: Preheat a comal or large skillet to medium heat for a few minutes. You could line the skillet with foil paper for easy clean up. Place the chile guajillo, chile de arbol, tomatoes and garlic on the hot surface. Spread out evenly. The chiles will toast fairly quickly, so you need to move them as needed. Remove chiles as soon as they become aromatic and have a few charred spots.
  2. Transfer to a pot with 2 cups of simmering water. Cook the tomatoes and garlic for no more than 15 minutes. Remove skins from garlic. Transfer all of the ingredients to the blender, including the cooking water. Add the lime, pinch of oregano and salt to taste. With a kitchen towel, hold down lid to blender and pulse to blend until smooth. Stream in about 2 to 3 tablespoons of oil and blend on high until really smooth. Transfer to serving dish.
  3. For the guacamole salsa: Combine all of the ingredients into the clean blender and blend on high until smooth. The cold water will keep your avocado nice and green and makes for an extra creamy version of guacamole that's great for chips, dipping or tacos. The two salsa recipes make more than enough salsa for the shrimp. I like to serve with some tortilla chips on the side.
  4. For the shrimp: After you clean the shrimp, take a small knife and carefully slice lengthwise on the inside, but don’t cut into the shrimp too deeply. This will straighten the shrimp slightly so it’s not so curled. You can skip this process if you’d like. Season the shrimp on both sides with salt, pepper and chile limón seasoning. Cover with enough chile de árbol salsa to coat evenly. Set aside while you preheat your stove top grill pan.
  5. Add 3 large shrimp to each skewer. When grill pan is hot, drizzle pan with oil and place shrimp skewers down evenly. Cook for 3 minutes per side or until shrimp char slightly and turn pink.
  6. Remove from heat and serve with extra red salsa and guacamole salsa.

Chef Notes

If you prefer a milder salsa, only add 1/3 of chile de árbol and increase the chile guajillo to 4 instead of 2.

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