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Juicy Shrimp with Roasted Chile and Avocado Sauce

Recipe from Weber's Greatest Hits™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    10 to 16 mins

Ingredients
Instructions

the Ingredients

Juicy Shrimp With Avocado Chile Sauce

Sauce

  • Completed step 3 Anaheim chile peppers, each about 6 inches long
  • Completed step 1 ripe Hass avocado, coarsely chopped
  • Completed step ¼ cup sour cream
  • Completed step ¼ cup mayonnaise
  • Completed step 2 tablespoons roughly chopped fresh dill
  • Completed step 1 large garlic clove, coarsely chopped
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Rub

  • Completed step 1 teaspoon granulated garlic
  • Completed step 1 teaspoon paprika
  • Completed step ¾ teaspoon kosher salt
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 2 pounds large shrimp (21/30 count), peeled and deveined, tails left on
  • Completed step Extra-virgin olive oil

Special Equipment

  • metal or bamboo skewers

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (375° to 425°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the chile peppers over direct medium heat, with the lid closed, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skin, and seeds. Drop the chiles into a food processor or blender. Add the remaining sauce ingredients and process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.
    Brush the cooking grates clean. Grill the chile peppers over medium heat, with the lid closed, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skin, and seeds. Drop the chiles into a food processor or blender. Add the remaining sauce ingredients and process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.
  • In a small bowl mix the rub ingredients.
  • Lay five to seven shrimp on a work surface and arrange them so that the shrimp all the rest lay in the same direction. Choose shrimp that are the same size so that you can nestle them together with no empty spaces between them. This will help to keep the shrimp from spinning and prevent them from drying out on the grill. Pick up and skewer each shrimp through the middle, pushing the shrimp together on each skewer. Repeat the process with the remaining shrimp and skewers. Lightly brush the skewers with oil and then season them evenly with the rub.
  • Increase the temperature of the grill to high heat (525° to 575°F). Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.
    Increase the temperature of the grill to high heat (550°F). Brush the cooking grates clean. Grill the shrimp over high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.

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