Photo: Spicy Barbecued Shrimp Skewers Recipe
Ingredients
- 1/4 cup vegetable or olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme
- 1 tablespoon chopped cilantro leaves, plus more, for garnish
- 1 jalapeno, seeded and minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon light brown sugar or honey
- 1 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1 lime, juiced
- 2 pounds large shrimp, peeled
- Black Bean Relish, recipe follows
Directions
In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill.
Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides. Do not overcook!
Serve the shrimp with Black Bean Relish
*If you don't have metal skewers for grilling, bamboo skewers will work just fine. Simply remember to soak them for at least 30 minutes in warm water before threading them with ingredients, this will keep them from burning.
Black Bean Relish:
- 4 cups cooked black beans, drained and rinsed
- 2 cups cooked corn kernels, cut from the cob
- 1 red bell pepper, finely chopped
- 2 large cloves garlic, minced or 1 teaspoon minced garlic
- 2 jalapeno peppers, seeded and finely minced
- 1/2 bunch scallions (green onions), minced
- 1/4 cup chopped cilantro leaves
- 2 limes, juiced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
In a large bowl combine all of the ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with the shrimp. Finish the black bean relish with the chopped cilantro.
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By nellie111
on May 08, 2013
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I love love love this recipe!! I prepared it exactly the way the recipe is written. On the skewer I added onion and cherry tomatoes in between. My family devoured it! It's a keeper!
By mgaa05_11439915
Doral, FL
on March 18, 2013
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This is truly an outstanding recipe. I started by just using some of the marinade ingredients, thinking they would not all meld well, until now I use all except the cayenne and IT IS AWESOME! The taste is exceptional and I have used it for just vegetables as well as fish, thank you Emeril you are the best. By the way, if using shrimp do be careful as Emeril says, because if you leave the marinade for too long the shrimp and fish will start to cook in the lemon juice.
By Chef #248097
Saginaw, MI
on August 25, 2012
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Wow! wE JUST FINNISHED OFF A BATCH AND THEY WERE EVERY BIT AS GOOD AS THE REVIEWS. I left out the cayenne because my wife is not keen on hot but she loved these. I am making another batch with the marianade that was left
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