Grilled Shrimp with Ancho Pasilla Sauce - joe-possum/recipes GitHub Wiki
- 3 dried ancho chilies, seeds and stems removed
- 4 dried pasilla chilies, seeds and stems removed
- 3 [garlic]
- 12 oz frozen orange juice
- 3 Tbsp olive oil
- 1/2 Tsp salt
- 4 oz water
- 10 bamboo skewers
- 24 oz large shrimp, peeled and deveined
Instructions
Heat a heavy skillet over medium-high heat.
Add chilies, 2 at a time, pressing down onto hot surface of skillet 30 to 60 seconds per side until pliable and toasted.
Purée chilies and garlic in blender then add orange juice, olive oil, salt and water and blend until smooth.
Place skewer in back of shrimp and place shrimp skewers in glass baking dish.
Coat shrimp with 1 cup ancho pasilla sauce.
Cover and marinate in refrigerator 30 minutes to 2 hours.
Refrigerate remaining sauce to serve with shrimp.
Heat charcoal 25 minutes, or heat gas grill on high 10 minutes with lid closed.
Grill shrimp a few inches above medium-high heat (425°F grill surface temperature) 2 to 3 minutes per side until shrimp are firm and opaque (white) in center.
Serve with reserved sauce.