Feb 10, 2012

Juicy Shrimp with Roasted Chile and Avocado SauceRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 3 Anaheim chile peppers
  • 0.125 oz fresh dill
  • 1 garlic cloves
  • 1 Hass avocados

Meat / Poultry / Seafood

  • 2 lb large shrimp (21/30 count)

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 0.5 tsp ground cumin
  • 1.25 tsp kosher salt
  • 1 tsp paprika

Condiments

  • 0.25 cup mayonnaise

Dairy

  • 0.25 cup sour cream

Special Equipment

  • metal or bamboo skewers

Ingredients

Sauce

  • 3 Anaheim chile peppers, each about 6 inches long
  • 1 medium Hass avocado
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons roughly chopped fresh dill
  • 1 large garlic clove
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Rub

  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper

  • 2 pounds large shrimp (21/30 count), peeled and deveined, tails left on
  • Extra-virgin olive oil

Instructions

  1. If using bamboo skewers, soak in water for at least 30 minutes.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Brush the cooking grates clean. Grill the chile peppers over direct medium heat, with the lid closed as much as possible, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skins, and seeds. Drop the chiles into a food processor or blender. Add the remaining sauce ingredients. Process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.

  4. In a small bowl mix the rub ingredients.

  5. Lay 5 to 7 shrimp on a work surface and arrange them so that the shrimp on one end lays one way and 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.

  6. Increase the temperature of the grill to high heat (450° to 550°F). Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

RIA E

Juicy shrimp with roasted chile and avocado sauce

I am trying to eat healthy so I substitute the mayo with plain greek yogurt and added spicy such as jalapeño to the sauce, i feel it needed a bit more salt in both the shrimp mix as well as the sauce. But it easy to make and it make great dinner meal with a side salad or a great app for friends while you have meat on the grill....

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

M M

Can't go wrong

This is an easy and great tasting grilled shrimp and sauce. One of the earliest recipes i tried and an easy one at that.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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