The RV Chronicles — Salsa Grilled Shrimp

It was always true in my old neck of the woods and it’s even more the case in the Houston area — weather changes at the drop of a hat.

One minute, I’m harvesting basil from my little plant to make a weeknight minestrone — it is November, after all — then I get bitten by a mosquito and almost simultaneously get a text alert that my favorite purveyor of organic veggies has just received a shipment of local vine-ripened tomatoes.

Though I prefer seasons (all four of them), one nifty thing about living along the Gulf Coast of Texas is the abundance of warm water shrimp that are harvested wild here year-round. It’s also pretty cool that I can grill in my flip-flops and Bermuda shorts about 11 months a year.

The following recipe is an easy one — perhaps the easiest I’ve ever featured here.  Serve Salsa Grilled Shrimp atop a cool salad, as a nacho topper, a main ingredient in Mexican Shrimp Fried Rice or grill-to-mouth, with a squeeze of lime juice.  No matter what time of year it is, this easy dish tastes just like summer.

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Salsa Grilled Shrimp

Salsa Grilled Shrimp — It's always summer with these plump beauties.

Salsa Grilled Shrimp — It’s always summer with these plump beauties.

5.0 from 1 reviews
Salsa Grilled Shrimp
 
Author:
Recipe type: Main/Appetizer
Ingredients
  • 1 lb — Extra large (16-21 ct) shrimp, peeled and deveined
  • ½ cup — Tomato-based salsa
  • Extra virgin olive oil
  • 6-8 — Bamboo skewers, soaked in water for about 20 minutes
Instructions
  1. Skewer 5-6 shrimp near the tails, then — with another skewer — near the tops. (Make sure they are fairly close together, as in the photo.)
  2. Place skewers over a wide bowl, so that shrimp are suspended, and refrigerate for about an hour.
  3. Heat grill to high. If using charcoal, pile it high so that grill is very hot. (We're going to cook these shrimp very quickly.)
  4. Brush shrimp liberally with olive oil.
  5. Place skewered shrimp on hot grill and cook for about 3 minutes.
  6. Turn to grill the other side; baste grilled side liberally with salsa.
  7. After grilling 1 minute on the other side, shrimp should be mostly pink. Flip one more time and baste other side with salsa.
  8. Turn off heat and allow shrimp to rest on grill for about a minute.
  9. Serve with lime wedges as an appetizer. Serve over a bed of buttered rice as a main dish.

 

Comments

  1. I’m always happy with your wonderful shrimp recipes!

    • adamjholland says:

      This one was almost too embarrassing to post, especially considering that all of my 15 loyal readers are better cooks than I. Thanks, Kim.

  2. I love shrimp every which way! Shrimp is so easy to make and therefor I prepare it quite often. Adam, as far as I am concerned-anyone who is willing to cook for me is a better cook than me! I love not thinking about what to make!

  3. Juan Elizondo says:

    Bermuda shorts? What, are you 80 and grilling that dinner at 4:30 in the afternoon?

    Just had potato chowder with shrimp. Super easy, particularly since Susan cooked.

    I’m like Bubba. I can eat shrimp a hundred ways for a hundred days without getting tired of it. The simpler the better, most often.

  4. Grill to mouth, yes indeed!

  5. Hey Adam, this grilled shrimp look mouth watering, I can totally relate when grilling in Bermudas and flip flops..I can do it too!!

  6. Grilling 11 months out of the year in your flip-flops! So jealous. Great dish, as always.

    • adamjholland says:

      …and going through Cutter and Off! like it’s going out of style. Thanks, Justin. Wish I could paint a prettier picture of some of these dishes.

  7. Pretty nice looking shrimp you’ve got there Adam. You’re so lucky to have such access to shrimp. You know we can grill here in shorts and sandals 11 months out of the year too…we just get frostbite when we do it.

  8. I’ll have you know that in Colorado we can grill in our Bermuda Shorts and Flip Flops 11 months out of the year…We just have add a Seinfeld George Gortex big coat to the ensemble. Which sometimes results in my glass of wine knocked off into the snow. Other than that….. However, we don’t have access to that wonderful shrimp. Love this easy recipe Adam.

    • adamjholland says:

      I wouldn’t mind the Seinfeld coat, although I prefer the pricey suede jacket with the pink-striped lining. ;-) Thanks for your kind words.

  9. If the weather is nice here at Christmastime (or anytime between now and then) I am SOOOOO grilling these, Adam. (Hear, hear for near-year-round flip flops, too — you’re making me want to move farther South!)

    • adamjholland says:

      Aww.. Throw on your coat and get out there to the grill! (You’ll love the fact that these shrimp are awesome on their own — or as an ingredient in a million different dishes.)

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