Dinner: Grilled Shrimp Ceviche
Ingredients
1/3 cup Vegetable Oil
1/2 Large Habanero Pepper, Seeded And Minced
3 cloves (Large) Garlic, Minced
1 Tablespoon Brown Sugar
2 teaspoons Smoked Paprika
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Mexican Oregano
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 pound Raw Jumbo Shrimp, 16-20 Per Pound, Peeled And Deveined
Instructions
In a small bowl with high sides, combine oil, habanero, garlic, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.
Heat an outdoor grill to medium-high heat (about 475 °F), or heat a stove top grill pan to medium-high heat. Clean and oil grill grates well. Set shrimp on grates. Grill for about 3 minutes per side, or until shrimp are no longer opaque and have a bit of char. If using smaller shrimp than a jumbo size, you will need to decrease the grilling time. Transfer to a plate to cool.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
