Grilled Shrimp with Kickin' Salsa
Summer months = Grilling months If you’re like I am, you simply can’t have enough unique ways to use the grill. Shrimp happens to be one of my grill favorites because it’s so quick. If you haven’t tried the Tomato-Garlic Shrimp or the Lemon Shrimp, be sure to give those a spin.
However, today’s entrant may be my all-time favorite, adapted from a Williams-Sonoma cookbook that’s long out of print.
Here’s what you need:
For the Shrimp:
- 1 lb raw Large or Extra Large shrimp (defrosted, if frozen, and shells removed)
- Olive oil
- Salt & Pepper
- Red Pepper flakes to taste (OPTIONAL!! The salsa has plenty of heat for most, but if you REALLY like spice you can add it here as well!)
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced (not pictured!)
- ½ Red Onion, diced
- 1 Tablespoon chopped cilantro (or to taste)
- 1 tsp chopped Thai basil OR mint (use one or the other, not both)
- ¼ cup Apple Cider Vinegar
- 1 Tablespoon Sugar
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 2 ripe avocados
(Note – in the picture you’ll see tea bags, because I forgot I couldn’t add these to a gas grill! However, if you’re using charcoal, feel free to add these to the fire right before cooking. It’s supposed to add a great flavor!)
Begin by tossing shrimp with 2-3 Tablespoons olive oil, 1 tsp salt, and pepper to taste. Cover and chill while you're assembling the other ingredients.In a different bowl, add all fresh, diced ingredients. Note - the picture doesn't show the green bell pepper because I had to run to the store. I could have used two red peppers, but I like the contrast of the green!
In a measuring cup, whisk together the vinegar, sugar, salt and pepper.
Toss together, cover and chill for at least an hour (up to a day).
Before putting the shrimp on the grill, cut avocados in half and gently peel off the skin.
After the salsa has chilled, put the salsa into the avocado, with plenty of extra on the side. This makes the dish look gorgeous!!Prepare hot grill and cook shrimp (on skewers) for 2-3 minutes per side or until pink throughout. (I also cook broccoli on the grill during the summer.)
When the shrimp is finished, remove from skewers and place on the plates.
Boom! Deliciousness awaits!!