Last week, Publix (my local supermarket) had shrimp skewers on sale $1 a piece and I simply love the idea of peeled, deveined shrimp already speared on pre-soaked bamboo skewers. Seriously, how cool is that? Since Allan and I are the only ones in our house that like shrimp, pre-skewered shrimps seemed like the perfect tool to portion control our meal.
Now, how would I serve these cool gimmicky shrimp skewers?
Since I have gallons of Wholly Salsa, I decided to marinate those little sea monkeys in some super spicy stuff and call it Wholly Diablo Shrimp.
But first, Iron Chef Allan and I added some extra cilantro and garlic to the Classic Hot Wholly Salsa. Then we smothered the shrimp in the salsa and marinated it only as long it took the grill to warm up.
Once grilled, I served the shrimp on butter (bibb) lettuce to make wraps with black beans and rice and an extra helping of hot salsa on the side.
Wholly Hades, Batman! Those diablo shrimp definitely were hotter than hell and they were delicious.
Wholly Diablo Shrimp
½ -1lb pound large shrimp, peeled and deveined
1 Tbsp olive oil
½ cup cilantro, chopped
1 garlic clove, minced
Butter lettuce for wraps
Classic Hot Wholly Salsa for topping
Mix salsa, olive oil, cilantro, and garlic in a bowl. Skewer shrimp on pre-soaked bamboo skewers and lay in baking pan. Then, cover with salsa mixture to marinate. While shrimp marinates, heat grill to a full high heat. Grill shrimp uncovered about three minutes a side.
Serve shrimp on butter lettuce with extra salsa and a side of black beans and rice.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
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