Cinco de Mayo Shrimp

These shrimp are not only perfect for Cinco de Mayo but equally so for a quick weeknight meal or a big party.

We’re looking forward to going to the James’ annual Cinco de Mayo party tonight! See you soon, Lisa! Eieieiei Ariba!

Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them in the grocery store alongside the other Hispanic ingredients.

Chile y el Ajo Camarones (Chile and Garlic Shrimp)

1/2 cup olive oil
2 whole guajillo chiles
1/2 minced garlic
3  1/2 tablespoons fresh lime juice
1 teaspoon salt
40 peeled and deveined large raw shrimp, with tails left on
20 small wooden skewers
Lime wedges and coarse sea salt for garnish

Heat oil in a large saucepan over medium heat to 350 degrees. Using tongs, submerge the chiles into oil, and cook for 5 seconds; remove and drain on paper towels. Let cool. Take the oil off the heat and set it aside. Remove and discard stems.

Process the remaining portion of chiles in a blender for about 1 minute or until crumbled into small flakes.

Return the saucepan of oil to low heat and cook garlic in hot oil over very low heat, stirring occasionally, 2 to 3 minutes or until golden.

Remove from heat and let stand 5 minutes.

Stir in the chile flakes from the blender, lime juice, and salt. Allow mixture to come to room temperature before using.

Makes about 1 cup.  May be made ahead and stored in an airtight container in the refrigerator for up to 5 days. Return to room temperature before using.

Add shrimp to the oil mixture, tossing to coat. Let stand for 30 minutes.

Meanwhile, soak wooden skewers in water for 30 minutes. Preheat grill or grill pan to medium-high heat.

Remove shrimp from marinade, discarding marinade. Thread 2 shrimp onto each skewer.

Grill on each side for 1 to 2 minutes or just until shrimp turn pink all over.

Transfer to individual plates or a platter and garnish with lime wedges and sprinkle with sea salt.

Makes 20 skewers