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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chile-Rubbed Shrimp with Avocado Corn Salsa Recipe

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This recipe for Chile-Rubbed Shrimp with Avocado Corn Salsa is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 T. 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 T. extra-virgin olive oil

Directions:
Directions:
Rinse the shrimp under cold running water, then blot them dry. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour. Cook the shrimp on an outdoor grill or indoor grill pan until the shrimp turn pinkish white and feel firm to the touch. Serve with Avocado Corn Salsa.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Grill pan: 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.

 

 

 

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