Deviled Shrimp (Camarones a la Diabla)
Maren Caruso
Yields About 12 appetizer servings
Grilled shrimp covered in zesty salsa makes a tasty main dish or impressive appetizer.

How to Make It

Step 1
1

Thread shrimp equally on 10 to 12 skewers (if using wooden ones, soak in water 30 minutes first). Reserve 1/2 cup salsa for serving; coat shrimp with remaining 1/2 cup.

Step 2
2

Set shrimp on a barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes total. Serve with reserved 1/2 cup salsa and lime wedges.

Ingredients

 1 1/2 pounds shrimp (31 to 40 per lb.; see notes), deveined with shells on, rinsed, and drained
  Lime wedges

Directions

Step 1
1

Thread shrimp equally on 10 to 12 skewers (if using wooden ones, soak in water 30 minutes first). Reserve 1/2 cup salsa for serving; coat shrimp with remaining 1/2 cup.

Step 2
2

Set shrimp on a barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes total. Serve with reserved 1/2 cup salsa and lime wedges.

Deviled Shrimp (Camarones a la Diabla)