Chile-Rubbed Shrimp with Avocado Corn Cocktail
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
For the Shrimp:
6 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
1 Tbsp. ancho chile powder
1-1/2 tsp. garlic salt
1 tsp. ground coriander
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
Avocado and Corn Salsa:
1 ripe avocado, cut into 1/4″ dice
2 to 3 Tbsp. fresh lime juice
1 ripe red tomato, seeded and cut into 1/4″ dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 Tbsp. diced sweet onion
1 to 2 jalapeno peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
For the shrimp:
Rinse the shrimp under cold running water, then blot them dry with paper towels.
Place the chile powder, garlic salt, coriander, oregano, cumin and pepper in a mixing bowl and whisk to combine. Add the shrimp and toss to coat. Stir in the olive oil and let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
If You Have a… CONTACT GRILL:
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
Preheat the grill to high; theres no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
To make salsa:
Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 Tbsp. of the lime juice. Spoon the tomato on top of the avocado.
Cut the corn kernels off the cob. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chefs knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
Just before serving, add the jalapeno(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
Recipe from Raichlens Indoor! Grilling, 2004.