Comments: Shrimp are wicked easy to overcook, so pay attention. The window of “perfect” is small and cooking time really depends on the size of shrimp you choose. So, if you screw it up, it’s on you and your ADD. Stay focused—SQUIRREL—you’ve got this.
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped canned chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce
- 5 garlic cloves, minced
- 1 tablespoon lime juice, plus lime wedges for serving
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- 2 pounds jumbo shrimp (16 to 20 per pound) peeled and deveined
- 8 (10 inch) wooden skewers, soaked in water for at least 30 minutes
- Whisk mayonnaise, cilantro, chipotle in adobo sauce, garlic, lime juice, cumin, paprika, sugar, and salt together in large bowl. Add shrimp and toss to coat with mayonnaise mixture.
- Thread shrimp on two sets of two parallel skewers (easier to flip), all facing the same direction and nestled snugly together (think “spooning”); you should have 8 to 10 shrimp on each set of skewers.
- FOR A CHARCOAL GRILL: Open bottom event completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes. You will probably do this once and then decide, “This is bullshit” before running to Home Depot to buy a gas grill.
- FOR A GAS GRILL:Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place kebabs on grill and cook until lightly charred and cooked through, about two minutes per side depending on shrimp size. Transfer to plate. Serve shrimp with lime wedges and rice.