Grilled Shrimp in Saffron and Chipotle Chile Salsa

2010 March 2010 Recipes Terry Quizoz

By Terry Quizoz from the March 2010 Edition


2 pounds large white shrimp (about 36 shrimps)
6 bamboo skewers
6 limes
1 tablespoon kosher salt 1/2 tablespoon white pepper 1 tablespoon garlic powder
2 tablespoons chile ancho powder Saffron Chipotle Salsa


Mix the lime juice with the salt, pepper, garlic and chile ancho powder in a heavy ziplock bag. Add the shrimp and marinate (with shell intact) for one hour in the refrigerator.

Once the shrimp have been marinated, put 6 shrimp on each skewer. Grill each skewer for about 3 minutes on each side, or until the shrimp turn red. After all shrimp are cooked, proceed to peel the shrimp and prepare to cook with the saffron and saffron chipotle salsa.

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