Chile Lime BBQ Shrimp
Perk up the flavor of shrimp with our chile lime rub, a spicy-tangy blend of New Mexican chiles, tart lime, cilantro, cumin and other spices. The shrimp are cooked on a salt plate made from mineral-rich pink Himalayan salt, which infuses them with a hint of salt. They’ll make an impressive appetizer at your next outdoor gathering.
Ingredients:
- 1/3 cup (3 fl. oz./80 ml) olive oil, plus more for brushing
- 1 Tbs. chile lime rub
- 1 Tbs. fresh lime juice
- Kosher salt
- 2 lb. (1 kg) jumbo shrimp, peeled and deveined, with tails intact
- 2 Tbs. chopped fresh chives
Directions:
In a large bowl, whisk together the olive oil, chile lime rub, lime juice and 1/2 tsp. salt until combined. Add the shrimp to the bowl and toss to coat evenly with the olive oil mixture. Refrigerate until ready to cook, no longer than 1 hour.
Meanwhile, place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer’s instructions. The internal grill temperature should be 450° to 500°F (230° to 260°C).
Lightly brush the preheated salt plate with olive oil. Working in batches, place the shrimp on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Transfer the shrimp to a warmed platter. Brush the salt plate with more olive oil between batches. Garnish the shrimp with the chives and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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