Pellet Grilled Chipotle Shrimp is one spicy savory dish that will get anyone hankering for more Start with uncooked de-veined shrimp. Sometimes your grocer sells these completely peeled, but oftentimes you must peel them. Just make sure to take all of the shells off. Use a size you prefer. The sizes refer to the number of shrimp per pound, so a 31-40 size means that one pound will contain from 31 to 40 shrimp.
Prep Time
20
Minutes
Cook Time
16
Minutes
Serves
4
People
Ingredients
- 1 lb Uncooked Shrimp
- Bamboo Skewers
- GMG chipotle sauce
- GMG Roasted Garlic Chipotle Rub
Recommendations
Fill your hopper with Mesquite Pellets. Fresh pear slices accompany this very well.
Directions
- You can buy wooden skewers for next to nothing at a dollar store. Soak as many as you will use in a pan of water for about 30 minutes, which will keep them from burning.
- Use two of these and push the shrimp onto them. When you use two skewers, you can flip the kabob (or shashlik) without them rotating on the skewer. You don’t have to separate them, as on shrimp, two adjacent ones will hold them in place.
- Brush the kabobs with GMG chipotle sauce and refrigerate for about 3 hours.
- Set your grill to about 330° and cook these for about eight minutes per side. Do not overcook, as they will turn out fairly tough if you do. Perfectly grilled shrimp will have slightly pink flesh on the outside and white, not translucent, meat on the inside.