Southwest Red Chile-crusted Shrimp Skewers

Southwest Red Chile-crusted Shrimp Skewers

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  • 1 pound raw, large shrimp - washed, deveined and tails removed
  • 1/4 cup fresh lime juice (1 to 2 limes)
  • 2 to 3 cloves garlic, minced
  • 1/4 cup red chile powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon sea salt
  • 6 skewers, at least 8 inches long
  • Toasted pumpkin seeds (optional)


Put shrimp in a glass container and pour lime juice over the top. Add garlic and mix together. Marinate in the refrigerator for 20 minutes or up to 8 hours.

Preheat grill to medium-high.

Mix chile powder, paprika and sea salt together on a plate. Take shrimp, one by one, and pat into chile powder mixture to coat each side. Skewer each chile-coated shrimp; you should be able to fit 4 to 6 shrimp on each skewer.

Grill for 2 to 3 minutes per side. When shrimp are firm and have changed color, they are done. Garnish with toasted pumpkin seeds, if desired.

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