If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Brush the cooking grates clean. Grill the chile peppers over direct medium heat, with the lid closed, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chile peppers in a bowl, cover with plastic wrap and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skin and seeds. Drop the chile peppers into a food processor or blender. Add the remaining sauce ingredients and process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.
Brush the cooking grates clean. Grill the chile peppers over medium heat, with the lid closed, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chile peppers in a bowl, cover with plastic wrap and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skin and seeds. Drop the chile peppers into a food processor or blender. Add the remaining sauce ingredients and process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.
Related Grill Skills
Dicing an Avocado
Chopping Dill
Mincing Garlic
In a small bowl mix the rub ingredients.
Lay five to seven shrimp on a work surface and arrange them so that the shrimp all the rest lay in the same direction. Choose shrimp that are the same size so that you can nestle them together with no empty spaces between them. This will help to keep the shrimp from spinning and prevent them from drying out on the grill. Pick up and skewer each shrimp through the middle, pushing the shrimp together on each skewer. Repeat the process with the remaining shrimp and skewers. Lightly brush the skewers with oil and then season them evenly with the rub.
Related Grill Skills
Peeling and Deveining Shrimp (Tails Left On)
Increase the temperature of the grill to high heat (230°C to 290°C). Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the centre, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.
Increase the temperature of the grill to high heat (230°C to 290°C). Brush the cooking grates clean. Grill the shrimp over high heat, with the lid closed, until slightly firm on the surface and opaque in the centre, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.
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