This is the recipe we used when featured on the Discovery Channel's "Smoked" series. Shrimp was one of the mystery items we were given to cook. I whipped up this recipe, and the judges were so impressed they awarded me the win! It's easy, light and loaded with flavor and makes a perfect summertime meal. Here's how to make it:
Directions
1. Set up your grill for direct cooking by filling a charcoal chimney with lump charcoal and lighting it with a fire starter cub. When the coals have turned gray, dump them into the grill and adjust the vents to fully open.
2. Spray the ear(s) of corn with avocado oil and lightly sprinkle it with Loot N' Booty BBQ El Jefe Grande Southwest Rub. When the grill is ready and there is little to no smoke coming from the vents, place the corn on the grill and cook, rotating occasionally for eight to 10 minutes, until the corn has caramelized and turned golden brown. Remove the corn and set aside.
3. Skewer four to five shrimp on wooden skewers that have been soaked in water for at least 30 minutes, leaving a little space between each shrimp. Sprinkle both sides with El Jefe Grande Southwest Rub and a little chopped cilantro, and spray with avocado oil. Repeat with remaining shrimp, then place the skewers over direct heat and cook for one to two minutes per side. The shrimp are done when they turn pink. Remove the shrimp from the grill and set aside.
4. Halve the avocados and remove the pits. Scoop the avocado into a large bowl, reserving the empty shells. Mash the avocado with a fork into to achieve a smoothy yet chunky texture. Add the onions, cabbage, cilantro and jalapeño (if using). Stir to combine.
5. Slice the corn kernels off the cob(s) and add them to the mixture, then squeeze the juice of one lime into the mixture. Slice the remaining lime and reserve for garnish. Add El Jefe Grande Southwest Rub, salt and pepper to taste and a drizzle of sesame oil, then stir to combine.
6. Chop up the cooked shrimp, reserving a few whole ones to top your avocado shells. Gently fold chopped shrimp into the mixture.
7. Divide the mixture evenly among the avocado shells and top each one with a whole shrimp and a slice of lime. Serve and enjoy!
AWARD WINNING RUBS AND SAUCES
Our flavor forward rubs and sauces are used by professional pit-masters across the nation to bring home championships. We offer a wide range of varieties that work well on all cuts of meat and vegetables, try one out for yourself!
AWARD WINNING RUBS AND SAUCES
Our flavor forward rubs and sauces are used by professional pit-masters across the nation to bring home championships. We offer a wide range of varieties that work well on all cuts of meat and vegetables, try one out for yourself!