Spicy Shrimp with BBQ Spices and Two Chile Mojo de Ajo
You are looking at one of our favorite spicy shrimp recipes and inspired by a Bobby Flay recipe from his book Grill It. I have added some of my touches to this dish with the Two Chile Mojo de Ajo. By the way, that is a great book for your grilling library. This is a great and easy grilled shrimp recipe that is loaded with flavor and looks great too. I like to use jumbo or larger shrimp (16-20 or under 15 count per pound) with this recipe, since you get all the oohs and ahhs. Also on a selfish note, there are less shrimp to peel that way. But if there is a great deal on other sizes they work too, just a little more work and you have to watch your cooking times a bit more. By the way this dish can make a great appetizer for a crowd too.
2 lbs. Jumbo or larger shrimp peeled and the tail section left on.
Shrimp BBQ Spice Rub
¼ cup smoked sweet paprika
2 tablespoons ancho chile powder
2 tablespoons brown sugar
2 tablespoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Sprinkle rub on top of peeled shrimp, toss with enough oil to coat lightly. Your shrimp are now grill ready.
Prepare you fire for a medium high fire or turn your gas grill on and let it get nice and hot. Grill your shrimp, they are done when they curl around half to three quarters. If you let them curl all the way, they will be overcooked by the time they hit the table. Prepare the sauce, and place the shrimp on a platter or plates. Top with the Two Chile Mojo de Ajo. If not using the sauce, serve with lemons or lime wedges.
½ Stick of butter quarter cup
1 tablespoon olive oil or canola oil
4 large cloves of garlic
1 poblano chile washed seeded and cut julienne ( if not available or you prefer something milder you can substitute a bell pepper any color)
1 jalapeño chile washed seeded and cut very fine julienne
1 teaspoon lime juice
Salt and pepper to taste
Melt butter over medium heat add oil. When the butter is hot, add the garlic. Watch the garlic stirring occasionally. When the edges begin to turn golden brown, add the chiles, reduce heat and sauté for 2 minute to soften chiles, add lime juice (to taste) and salt. This is great on all things grilled or even sautéed.