Categories  

                

Sides, Fish, Appetizers


FOR THE MARINATED AND GRILLED SHRIMP:
1/3 cup Vegetable Oil
1/2 Large Habanero Pepper, Seeded And Minced
3 cloves (Large) Garlic, Minced
1 Tablespoon Brown Sugar
2 teaspoons Smoked Paprika
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Mexican Oregano
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 pound Raw Jumbo Shrimp, 16-20 Per Pound, Peeled And Deveined
FOR THE REMAINDER OF THE CEVICHE:
4 Roma Tomatoes, Diced
1 cup Chopped Cilantro
1/3 cup Diced Red Onion
2 teaspoons Minced Jalapeno, Or More If Desired
1 clove (Large) Garlic, Minced
1 Large Lime, Juiced
Kosher Salt And Freshly Ground Black Pepper, If Needed
Lime Wedges, For Garnish
Tortilla Chips, To Serve

For the marinated and grilled shrimp:
In a small bowl with high sides, combine oil, habanero, garlic, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.

Heat an outdoor grill to medium-high heat (about 475�F), or heat a stove top grill pan to medium-high heat. Clean and oil grill grates well. Set shrimp on grates. Grill for about 3 minutes per side, or until shrimp are no longer opaque and have a bit of char. If using smaller shrimp than a jumbo size, you will need to decrease the grilling time. Transfer to a plate to cool.

To create the ceviche:
In a medium bowl, fold together tomatoes, cilantro, red onion, jalape�o, garlic, and lime juice. Chop the grilled shrimp into 1/2 inch or slightly smaller pieces and add to the bowl. Fold again. Taste and add more kosher salt and freshly ground black pepper if needed. Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping.

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