Ingredients
-
Desired number of jumbo shrimp, shell on - split down the back.
*I prefer to cook shrimp with the shell on for the added flavor. It does make for messy eating, however, and if you prefer, you can peel and devein the shrimp.
-
1 tsp. lime juice
-
3/4 tsp. Kosher salt
-
1/4 tsp. chili flakes or Aleppo Pepper
-
1 tsp. garlic, finely chopped
-
1 cup tomato puree
-
3 oz can tomato paste
-
3 Tbsp. red wine vinegar
-
1 Tbsp. Worcestershire sauce
-
1 Tbsp. chili powder
-
1 tsp. instant espresso coffee
-
1/2 tsp. dry mustard
Instructions
Combine olive oil, lime juice, salt, chili flakes and garlic for the marinade.
Shrimp
Add shrimp and marinate for 15 minutes to 1 hour. (Do not marinate longer because the acid from the marinade will begin to "cook" the shrimp - aka ceviche.)
Thread shrimp on skewers. (If using wood or bamboo skewers, soak in water at least 2 hours - overnight if possible.)
Grill on hot fire - either a gas or charcoal grill or a grill pan - 2 to 3 minutes per side until shrimp is pink and opaque.
Smoky Tomato Jam BBQ Sauce
Put all ingredients in a saucepan with a heavy bottom and simmer for 10 minutes.
