Ingredients: |
Ingredients: 5 ROMA TOMATOES
2 JALAPEŅOS OR SERRANO PEPPERS STEMS REMOVED
1/2 WHITE ONION
2 CLOVES GARLIC LEAVE SKINS ON
2 CUPS ENGLISH CUCUMBERS DICED OR SLICED THIN
1 CUP CLAMATO JUICE
3/4 CUP KETCHUP
JUICE OF 2 LIMES
2 TABLESPOONS MAGGIE SAUCE
2 TABLESPOONS MEXICAN-STYLE HOT SAUCE
1 POUND SHRIMPPREVIOUSLY COOKED AND CLEANED
2 AVOCADOS
3 TABLESPOONS CILANTROCHOPPED
SALT AND PEPPER TO TASTE
YOU WILL ALSO NEED
8 JUMBO SHRIMPUNCOOKED, PEELED AND DEVEINED (TAILS ON)
8 CHERRY OR GRAPE TOMATOES
8 (10 INCH) WOODEN SKEWERS
OLIVE OIL
MORE SALT AND PEPPER, TO TASTE
CHILE LIMON SEASONING, TO TASTE
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Directions: |
Directions:1. PREHEAT OUTDOOR GRILL TO MEDIUM/HIGH HEAT FOR A FEW MINUTES WITH THE LID CLOSED. PLACE THE ROMA TOMATOES, ONION, JALAPEŅOS AND GARLIC ON A GRILL-SAFE HEAVY METAL PAN. PLACE ONTO GRILL AND GRILL FOR 20-25 MINUTES, REMOVING THE GARLIC AFTER 15 MINUTES. WHEN DONE, PLACE INGREDIENTS ON A CUTTING BOARD AND LET COOL COMPLETELY.
2. ONCE COOLED, CHOP FIRE ROASTED SALSA INGREDIENTS BY HAND OR USE A MINI CHOPPER UNTIL COARSELY, BUT EVENLY CHOPPED. TRANSFER TO A GLASS BOWL.
3. TO THE BOWL, ADD THE CUCUMBER, CLAMATO, KETCHUP, LIME JUICE, HOT SAUCE, MAGGI SAUCE, CHOPPED SHRIMP, 1 AVOCADO DICE AND CILANTRO. STIR WELL TO COMBINE. SEASON TO TASTE WITH SALT AND PEPPER. COVER AND CHILL UNTIL READY TO SERVE.
4. HOLD 2 SKEWERS ABOUT 1/3 INCH APART. CAREFULLY SKEWER TWO SHRIMP AND 2 TOMATOES ONTO EACH ONE. DRIZZLE WITH OIL AND SEASON WITH SALT, PEPPER AND CHILE LIMON ON BOTH SIDES. SET ASIDE.
5. PREHEAT SKILLET TO MEDIUM HEAT FOR 3-4 MINUTES. DRIZZLE IN 2-3 TABLESPOONS OF OIL WHILE THE PAN PREHEATS. SEAR THE SHRIMP SKEWERS FOR 6-7 MINUTES, TURNING HALFWAY THROUGH COOKING TIME. OR UNTIL SHRIMP ARE COMPLETELY OPAQUE THROUGH THE MIDDLE.
6. REMOVE FROM PAN AND TENT LOOSELY WITH FOIL PAPER. DIVIDE THE SHRIMP COCKTAIL INTO 4 LARGE GLASSES. GARNISH WITH AVOCADO SLICES, SHRIMP SKEWERS, MORE LIME AND HOT SAUCE. YIELDS |
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