Recipes Chili-Rubbed Shrimp over an Avocado-Corn Cocktail Be the first to rate & review! Plus: More Grilling Recipes and Tips By Steven Raichlen Steven Raichlen Instagram Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 12 jumbo shrimp (about 1 pound), shelled and deveined 1 tablespoon ancho chile powder 1 1/2 teaspoons garlic salt 1 teaspoon ground coriander 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 2 tablespoons extra-virgin olive oil Avocado-Corn Salsa, for serving Directions 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. 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.) 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. Rate it Print