Deviled Shrimp (Camarones a la Diabla)

Deviled Shrimp (Camarones a la Diabla)
Photo by Maren Caruso


  • Lime wedges
  • 1 cup chipotle salsa (recipe follows)
  • 1 ½ pounds shrimp (31 to 40 per lb.; see notes), deveined with shells on, rinsed, and drained

1. Thread shrimp equally on 10 to 12 skewers (if using wooden ones, soak in water 30 minutes first). Reserve 1/2 cup salsa for serving; coat shrimp with remaining 1/2 cup. 2. Set shrimp on a barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to...

View full recipe at My Recipes


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