I love it when you bite into something right off the grill and you get that snap feeling and sound. It’s fresh, seared and bursting with flavor. That’s what’s happening here with these Ancho Chipotle Chili Lime Grilled Shrimp!
You can always moderate the amount of heat seasoning, but for me these hit the spot for spice, flavor and a light meal. Fresh grilled shrimp, bumped up with a quick spice marinade and served over dressed mixed greens, marinated red onions, shredded carrots, Persian cucumbers and orange bell pepper.
A little trick I use is to keep the amount of spices I buy in small quantities because I don’t want to use something that has been in my seasoning cabinet for over a year and doesn’t pack the punch it once did when I first bought it. That doesn’t mean I have a small the quantity of spices by any means, I have a plethora of them, but I prefer quality over buying in quantity. So enough of that soapbox chatter, let’s get cooking!
In a small bowl mix together the ground Ancho and Chipotle powders, garlic and onion powders and kosher salt. With your hands be sure to rub together the Mexican oregano to crumble in the same spice bowl. It’s an aromatic that is so distinctive and definitely different than other dried oreganos.
Next, in a small saute pan, toast the cumin and grind. Add that to the to the other spices and mix well. Whenever possible I like to toast my seed spices to bring out their full flavor and essential oils and then grind them, but feel free to use store bought ground, they work fine.
Sprinkle most of this mixture over the fresh, deveined and washed shrimp you have put on skewers, making sure to coat both sides. Reserve about a 1/2 teaspoon to mix in the basting mixture. Cover with plastic wrap and refrigerate to marinate for 30 minutes as you prep the red onions.
In another small bowl add the thinly sliced red onions and soak in cold water for 10 minutes to take the powerful onion flavor down a bit. Drain water and marinate in Rice Wine Vinegar, soaking them for at least 30 minutes. Reserve vinegar for salad dressing.
In a small bowl mix together the reserved spice rub, juice from the limes and honey. Stir to mix well, this will be your basting sauce as the shrimp grill.
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