Cinco de Mayo Recipe: Smokin’ Shrimp Skewers

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited!  Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang.   I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Smokin’ Shrimp Skewers

Recipe courtesy of Marcela Valladolid

  • 15 fresh rosemary sprigs*
  • 1/4 cup olive oil
  • 1 1/2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon chipotle chili powder**
  • Salt and freshly ground black pepper
  • 1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
  • 2 limes, sliced into wedges, for serving
  1. Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
  2. Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

*Cook’s Note: Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.

**Cook’s Note: The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned “in adobo” which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.

Preparation time:

Cooking time:

Number of servings (yield): 6

Culinary tradition: Mexican

 

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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