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Recipe From from Weber's Greatest Hits™ by Jamie Purviance

Juicy Shrimp with Roasted Chile and Avocado Sauce

  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    10 to 16 min.

Serves 4 to 6
Prep Time
20 min.
Grilling Time
10 to 16 min.

the Ingredients

Juicy Shrimp With Avocado Chile Sauce


  • 3 Anaheim chile peppers, each about 15 centimetres long
  • 1 ripe Hass avocado, coarsely chopped
  • 60 millilitres sour cream
  • 60 millilitres mayonnaise
  • 2 tablespoons roughly chopped fresh dill
  • 1 large garlic clove, coarsely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 910 grams large shrimp (21/30 count), peeled and deveined, tails left on
  • Extra-virgin olive oil

Special Equipment

  • metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 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.
  • 04 In a small bowl mix the rub ingredients.
  • 05 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.
  • 06 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.