Serves 6
Chile Rub
¼ cup New Mexican chile powder
1 tablespoon blackening seasoning
- Mix together in a small bowl; set aside.
Fruit Salsa
¼ cup finely diced red pepper
1 cup finely diced mango
1 cup finely diced pineapple
1 cup finely diced papaya
2 tablespoons chopped cilantro
1 teaspoon sugar
Juice from 1 small lime
- In a small bowl, mix the salsa ingredients together; set aside.
Lemon Butter
4 tablespoons unsalted butter, softened
Juice from half a small lemon
1 teaspoon lemon zest
- In a small bowl, mix together with a fork until incorporated and set aside.
Marinade
2 tablespoons soy sauce
1 tablespoon olive oil
1 small clove garlic, minced
Freshly ground black pepper to taste
18 medium shrimp, shelled and deveined
6 (8-inch) bamboo skewers, soaked in water
- Place first 4 ingredients in a resealable plastic bag and mix well. Add the shrimp and mix to coat. Marinate 2-3 minutes.
|  | Photo by Werner Segarra
| | | 1. Heat grill to high. When hot, remove shrimp from marinade and put 3 shrimp on each skewer. Place skewers on a platter and lightly dust shrimp on both sides with the chile rub.
2. Grill shrimp 3 minutes per side or until
just cooked through. Place skewers on a warm platter. Brush shrimp on each side with lemon butter; cover to keep warm.
3. Divide the salsa between 6 plates, mounding it in the center. Place 1 shrimp skewer on salsa and brush again with butter and leftover juices from platter. Or, serve separately.
Chef Allan's adaptation works well for appetizer portions. For an entree, add 6 more shrimp, and serve with Spanish rice and grilled corn on the cob.
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