The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
For this recipe, thin strips of jalapeño chiles are inserted into the shrimp and the shrimp are marinated in a zesty marinade to add a little sweet heat. After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.