Chile-Rubbed Shrimp with Avocado Corn Cocktail

Chile-Rubbed Shrimp with Avocado Corn Cocktail
Photo by Susan Goldman


  • 1 teaspoon dried oregano
  • 1 tablespoon ancho chile powder
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Avocado and Corn Salsa
  • 16 jumbo shrimp, peeled and deveined
  • 1 ½ teaspoons garlic salt
  • + 2 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil

1. Rinse the shrimp under cold running water, then blot them dry with paper towels. 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator,...

View full recipe at Epicurious


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