Spicy Mexican Grilled Shrimp

Summer kicked into high gear this weekend, with long, hot days and beautiful, breezy nights. We were very busy working our way through my New York “bucket list” of things that I want to do before we leave NY for the West Coast. It’s amazing how many things I’ve been meaning to get around to, for the past 18 years, and somehow never have. This weekend involved a waterfront ride through Brooklyn to Coney Island, a ferry ride to Governor’s Island and a walk along the High Line, with the temperature creeping up more each day. I love grilling on days like these because it keeps me outside to enjoy the glorious weather and doesn’t heat up the apartment. We grilled them on skewers and served these spicy grilled shrimp over a salad made from our garden greens and I made a simple feta-mint-lemon dressing that I tossed it in. It was incredibly flavorful and light and a delicious way to end the weekend.

Spicy Mexican Grilled Shrimp
1 pound shrimp, peeled and deveined
1/2 cup avocado oil (or coconut or canola)
1 teaspoon cumin
1 teaspoon smoked paprika
3/4 Chimayo Chile powder (or another spicy chili powder)
1 teaspoon Ancho chili powder
1 teaspoon sea salt
3 medium garlic cloves, minced small
1 lime, cut into wedges

1. Combine dry spices so they are well mixed. Add the avocado oil and garlic and mix.
2. Add the shrimp to the spice combination and toss until coated completely. Marinate refrigerated for 30 minutes.
3. Heat grill to high for 10 minutes and reduce to medium. Grill shrimp for about 5 minutes each side, until they are pink and firm and no longer translucent. Serve with lime wedges over green salad, in corn tortillas, or with rice.