Summer Shrimp

Recipe submitted by: Amy Pickett

Recipe courtesy of:

A shrimp delight that doubles as either an appetizer or entrée.
cook 4

What's in it


1 lb raw shrimp, peeled and deveined with the tail left on
1 ½ t ancho chili pepper powder
2 t brown sugar
¼ t kosher salt
¼ t ground cumin
¼ t oregano
¼ t garlic powder
¼ t onion powder
2 T avocado oil
Fresh cilantro leaves, for garnish
1 lime, cut in wedges for garnish
Approximately 10 skewers

How to cook it


  • If you are using wooden skewers, soak them in water for up to 30 minutes to prevent them from burning on the grill.
  • Rinse shrimp thoroughly in a colander under cold running water.
  • In a large mixing bowl, toss the shrimp with 1 T avocado oil and set aside.
  • Prepare the gill to medium heat.
  • Combine next seven ingredients (ancho chili powder through onion powder) in a small bowl.
  • Sprinkle over shrimp and toss until the shrimp are evenly coated.
  • Let sit for 10 minutes.
  • Skewer the shrimp from tail to head, keeping the shrimp as straight as possible to prevent the shrimp from curling. This allows the shrimp to cook evenly.
  • Grill the shrimp for approximately 2 minutes per side, until opaque.
  • Drizzle the remaining tablespoon of avocado oil over the shrimp.
  • Garnish with cilantro and fresh lime and serve.