Ancho Chili Grilled Shrimp


  • 1 lb. large shrimp (16-20 per pound), shelled and deveined
  • 1 medium dried ancho chili, plus boiling water to soften them
  • 2 tsp. minced garlic
  • 1/4 cup extra virgin olive oil
  • juice from 1 orange
  • 1-1/2 tsp. salt, or to taste
  • 1 Tbsp. honey
  • skewers (soaked in water for about an hour)
Ancho Chili Grilled Shrimp

Jocelyn Filley

Remove softened ancho from water. Chop the skin part of the pepper finely, (it will almost make a paste). Mix everything together in a medium bowl. Add the shrimp and let sit in the refrigerator for at least an hour. Put the shrimp on the skewers, about 5 per. Bring your grill to medium heat and lay the skewers on.

Let them cook about 1-2 minutes per side, just until orange. Do not overcook.

Yield: 4 skewers