Grilled Spicy Diablo Shrimp
Ingredients
Directions
Diablo Shrimp
1
medium head of garlic (about 10 cloves), separated and peeled
½ c
plus 2 tablespoons pure olive oil
4
chipotle chiles from a can of chipotle chiles in adobo sauce, plus 2 tablespoons of the sauce
1 tsp
garlic powder
¼ c
honey
Juice of 1 lime
¾ tsp
kosher salt
1 lb
jumbo shrimp, peeled and deveined
Avocado Crema
2
medium avocados, halved, pitted, and peeled
2
medium avocados, halved, pitted, and peeled
½ c
sour cream
½ c
sour cream
½ c
roughly chopped fresh cilantro
½ c
roughly chopped fresh cilantro
Juice of 1 lime, plus extra to taste
Juice of 1 lime, plus extra to taste
1 tsp
kosher salt, plus extra to taste
1 tsp
kosher salt, plus extra to taste
Shrimp Tacos
12
6-inch corn tortillas
1 c
shredded red cabbage
¼ c
pickled red onions
½ c
avocado crema
3 c
grilled spicy diablo shrimp
finely chopped fresh cilantro
2
limes, each cut into 6 wedges
Grilled Spicy Diablo Shrimp
This is hot and sweet and will blow your head off in the best way. If you don’t like your food too spicy, feel free to only use two chipotles.
4 servings
Make the Shrimp
- Preheat the oven to 350°F. On a rimmed baking sheet, toss the garlic cloves with 2 tablespoons of the olive oil. Bake, stirring midway through, until the garlic is soft and medium brown but not too dark. Check at 30 minutes and if getting too dark, remove. If not, cook for up to 45 minutes. Place the remaining ½ cup oil, the roasted garlic and oil from the baking sheet, the chiles with the 2 tablespoons adobo sauce, and the garlic powder in a blender and puree. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, and puree until smooth.
- Transfer the diablo sauce to a large bowl, add the shrimp, and mix until the shrimp are well coated. Place the bowl in the refrigerator and marinate the shrimp for at least 10 minutes and up to 1 hour.
- Heat a charcoal or gas grill to medium heat. Place the shrimp on the hot grill and cook until grill marks appear, about 3 minutes. Turn the shrimp over and cook until firm, about 3 minutes more. (Or, if you are cooking them on the stove, preheat 1 tablespoon of neutral oil in a large skillet until it is hot. Add the shrimp and cook until they are firm and lightly caramelized, about 3 minutes per side.)
Make the Avocado Crema
- Combine the avocados, sour cream, cilantro, lime juice, and salt in a blender and puree until smooth. Taste and add more salt or lime juice if desired. Use immediately or store in an airtight container for up to 3 days.
Make the Tacos
- Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes. Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.
- In a medium bowl, stir together the cabbage and pickled onions. Drizzle the Avocado Crema down the center of each tortilla. Place the cabbage-onion slaw in a straight line over the crema and set the shrimp on top of the slaw. Sprinkle with the cilantro and serve with the lime wedges.
