Spicy and citrus shrimp cooked over fire. What is not to love?
Course:
Main Course
Cuisine:
American
Keyword:
Chile Lime Shrimp
Servings: 2 people
Author: Derek Wolf
-
1
lb
of shrimp
de-veined with tails
-
1
whole lime
cut in half
-
1
tbsp
of ancho chile powder
-
1
tbsp
of chili flakes
-
1
tbsp
of onion powder
-
1
tbsp
of black pepper
-
1
tbsp
of sea salt
-
1/4
cup
of cilantro
finely chopped
-
Olive oil
-
In a bowl, mix the shrimp with a splash of olive oil. Squeeze 1/2 of the lime on top of the shrimp and season with ancho chile powder, chili flakes, onion powder, black pepper & sea salt.
-
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling.
-
Place the shrimp over the hot charcoal and let cook for about 2 minutes per side. Pull shrimp off of grill once cooked, squeeze the second half of the lime on top and garnish with finely chopped cilantro.
-
Serve & enjoy!