Ancho Chipotle Chili Lime Grilled Shrimp
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 carrot
- 1 tsp onion powder
- 1/2 tsp ground cumin
- rice wine vinegar
- 2 tsp kosher salt
- 1 tbsp honey
- 1 lb medium raw shrimp
- 1/2 red onion
- mixed salad greens
- orange bell pepper
- 1 tsp ground ancho chili powder
- 1 tsp ground chipotle powder
- 1 tsp dried mexican oregano
- 2 limes (juiced separated)
- persian cucumber
- Carbohydrate 17.5195106261967 g
- Cholesterol 0 mg
- Fat 3.92035437634336 g
- Fiber 3.61538742461446 g
- Protein 2.97782729155872 g
- Saturated Fat 0.548953062672865 g
- Serving Size 1 1 Serving (462g)
- Sodium 1265.69243333267 mg
- Sugar 13.9041232015822 g
- Trans Fat 0.28098462502205 g
- Calories 108 calories
In a small bowl add half of a thinly sliced red onion and soak in cold water for 10 minutes and drain. Pour Rice Wine Vinegar to cover, soaking them for at least 30 minutes. Reserve vinegar for salad dressing. In a small bowl mix together the ground Ancho, Chipotle, garlic, onion powders and kosher salt. With your hands be sure to rub together the Mexican oregano to crumble in the same spice bowl. Next, in a small saute pan, toast the cumin and grind or feel free to use store bought ground, add to spice mix. Sprinkle most of spice mixture over the fresh, deveined and washed shrimp you have put on skewers, coat both sides. Reserve about a 1/2 teaspoon to mix in the basting mixture. Cover with plastic wrap and refrigerate to marinate for 30 minutes while red onions marinate. In a small bowl mix together the reserved spice rub, lime juice and honey. Stir to mix well, this will be your basting sauce as the shrimp grill. Get your grill up to 375°F. Clean and scrape anything from previous grilling and spritz or wipe the grill with some vegetable oil. Grill seasoned shrimp kabobs for 2 minutes each side and baste after each turn. Make a quick dressing from reserved rice wine vinegar, olive oil and kosher salt and fresh cracked black pepper. Pour over mixed salad greens, shredded carrot, diced Persian cucumber and red onions. Top with grilled shrimp and serve.
