My F&W
quick save (...)

Chili-Rubbed Shrimp over an Avocado-Corn Cocktail

  • FAST
  1. 12 jumbo shrimp (about 1 pound), shelled and deveined
  2. 1 tablespoon ancho chile powder
  3. 1 1/2 teaspoons garlic salt
  4. 1 teaspoon ground coriander
  5. 1 teaspoon dried oregano
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon freshly ground black pepper
  8. 1/4 teaspoon ground cinnamon
  9. 2 tablespoons extra-virgin olive oil
  10. Avocado-Corn Salsa, for serving
  1. In a large bowl, sprinkle the shrimp with the chile powder, garlic salt, coriander, oregano, cumin, pepper and cinnamon. Toss to coat. Stir in the olive oil and let marinate for 30 minutes to 1 hour.
  2. Set up your grill for direct grilling and preheat to high. Brush and oil the grill. Arrange the shrimp on the grill. Grill until cooked, 1 to 3 minutes. (When cooked, the shrimp will be pinkish white and firm to the touch.)
  3. Spoon the Avocado-Corn Salsa into martini glasses or bowls. Drape the hot shrimp over the rims of the martini glasses or bowls, 4 to a glass, and serve at once.
Make Ahead If you prefer cold shrimp cocktail, let the grilled shrimp cool to room temperature, then refrigerate. Steven Raichlen likes the temperature contrast of hot shrimp and cool salsa.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.