Grilled Spicy Diablo Shrimp

Ingredienser

1 medium head of garlic (about 10 cloves), cloves separated and peeled

½ cup plus 2 tablespoons pure olive oil

4 chipotle chiles from a can of chipotle chiles in adobo sauce, plus 2 tablespoons of the sauce

1 teaspoon garlic powder

¼ cup honey

Juice of 1 lime

¾ teaspoon kosher salt

1 pound jumbo shrimp, peeled and deveined

Vejledning

MAKE THE DIABLO SAUCE Preheat the oven to 350°F. On a rimmed baking sheet, toss the garlic cloves with 2 tablespoons of the olive oil. Bake, stirring midway through, until the garlic is soft and medium brown but not too dark. Check at 30 minutes and, if it’s getting too dark, remove. If not, cook for up to 45 minutes.

Place the remaining ½ cup oil, the roasted garlic and oil from the baking sheet, the chiles with the 2 tablespoons adobo sauce, and the garlic powder in a blender and puree. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, and puree until smooth.

MARINATE THE SHRIMP Transfer the diablo sauce to a large bowl, add the shrimp, and mix until the shrimp are well coated. Place the bowl in the refrigerator and marinate the shrimp for at least 10 minutes and up to 1 hour.

GRILL THE SHRIMP Heat a charcoal or gas grill to medium heat. Place the shrimp on the hot grill and cook until grill marks appear, about 3 minutes. Turn the shrimp over and cook until firm, about 3 minutes more. (Or, if you are cooking them on the stove, preheat 1 tablespoon of neutral oil in a large skillet until it is hot. Add the shrimp and cook until they are firm and lightly caramelized, about 3 minutes per side.)

Serve the shrimp in tacos or burritos.

Notater

This is hot and sweet and will blow your head off in the best way. If you don’t like your food too spicy, feel free to only use two chipotles.