SHRIMP DIABLO SKEWERS

Shrimp Diablo Skewers image

Provided by Ed Berg @edberg

Number Of Ingredients 18

1 teaspoon(s) black pepper
2 teaspoon(s) cayenne pepper (or to taste)
1 tablespoon(s) chili powder
1 1/2 teaspoon(s) cumin
2 tablespoon(s) garlic - minced
3 tablespoon(s) onion - minced or powdered
1 teaspoon(s) paprika
1/2 teaspoon(s) red pepper flakes
2 teaspoon(s) sea salt
1 teaspoon(s) sugar
1 tablespoon(s) thyme
1/4 cup(s) cilantro (fresh and finely chopped)
1/4 cup(s) jalopeno slices (loosely packed then minced)
1/4 cup(s) lemon juice
1/4 cup(s) lime juice
1/4 cup(s) vegetable oil
1/2 cup(s) hot sauce (i used valentina hot sauce)
2 pound(s) shrimp (raw, peeled, deveined)

Steps:

While thawing shrimp, combine all items above except the shrimp whisk together and pour into a 1 gallon zip lock bag. (I like to make this the day before and let it hang out in the fridge for 24 hours before marinating the shrimp)
Once shrimp is thawed, rinse with cold water and let drain for a couple of minutes.
Pierce each shrimp a couple of times with a fork and add to the zip lock bag and then mix the 2 pounds well with the marinade after which let marinate in the fridge for 1 to 1.5 hours while laying flat turning and mixing once or twice.
Soak wooden skewers in warm water for at least 30 minutes before grilling time. (Last 1/2 hour of the marinating time of the shrimp)
Place a sheet of aluminum foil on the grill grate and grease with vegetable oil.
Skewer all the shrimp and pour the rest of the marinade on the greased aluminum foil on the grill to form a base layer (like when doing lasagna) and heat up the grill using medium heat.
Lay skewers on the aluminum foil on the grill (may be done in batches) over medium heat a couple of minutes on each side and remove when pink. (Do not overcook!)
Remove from grill, de-skewer and enjoy!