Turn Up the Heat: Spicy Shrimp Skewers with Charred Lime and Chimichurri

It completely baffles me as to why the older I get, the more I crave spicy things.  Is it my palate’s way of trying to prove that it’s still as daring as it was in the days of my youth?  Whatever the reason, all I know is that my kitchen cabinets are full of heat-inducing spices that, more often than not, are finding their way into my everyday meals.  The following recipe is super-simple, with punched-up shrimp getting a spicy makeover, and can be served with warm tortillas or over rice.

Spicy Shrimp Skewers with Charred Lime and Chimichurri

Ingredients (for shrimp):

1 lb. raw shrimp, peeled and deveined

¼ Tbsp cayenne pepper

½ Tbsp adobo powder (If you use the unsalted variety, add salt to taste.)

3 limes, quartered

Cilantro leaves, for garnish

Red pepper flakes, for garnish (optional)

Preparation:

1. Pat peeled, deveined shrimp dry and, in a medium-sized bowl, toss with cayenne pepper and adobo, coating evenly.  Squeeze juice of half a lime over shrimp and set aside.

2. Thread quartered limes onto wooden skewers that have been soaked in water (so as not to burn) and cook on grill (or in a grill pan) until limes are slightly charred; about 5-7 minutes.

3. Thread shrimp in similar manner as limes and cook for about 3 minutes on each side until pink and opaque.  To assemble skewers, arrange in alternating shrimp/lime pattern, garnish with chimichurri, chopped cilantro leaves and red pepper flakes (if desired).

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Ingredients (for chimichurri):

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsp fresh oregano leaves (or substitute 2 tsp dried oregano)

½ cup olive oil

2 Tbsp red or white wine vinegar

1 tsp sea salt

¼ tsp freshly ground black pepper

¼ tsp red pepper flakes

Preparation:

1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor with several pulses).  Place in a small bowl.

2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes; adjust seasonings.  Serve immediately or refrigerate.  If chilled, return to room temperature before serving.  Will keep refrigerated for 1-2 days.