By Timothy Hollingsworth
Chef Timothy Hollingsworth is combining fresh & zesty flavors with a kick of spice for the ultimate grilled shrimp. The secret is in the chili-lime mayo that keeps the shrimp juicy and bursting with flavor.
|2 1/4 Ounce
|Chile de arbol
|Salsa Huichol Hot Sauce or favorite hot sauce
|fresh squeezed lime juice
|extra-virgin olive oil
|salt and pepper
|extra-large shrimp, peeled and deveined
When ready to cook, set the Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Prepare guajillo peppers by cutting off the stems and slicing down the side of the pepper. Shake out any seeds and pull out dried veins.
Roast peppers directly on the grill grate for 3 to 4 minutes on each side depending on thickness, or until they deepen in color but are not yet blackened. Be careful not to burn them, and if you do, be sure to discard them as they will become bitter.
375 ˚F / 191 ˚C
Place peppers in a bowl and cover with hot water, stirring occasionally for 30 minutes.
To make chili-lime mayonnaise, add grilled peppers, mayonnaise, chile de arbol, hot sauce and lime juice into a blender and combine until smooth.
In a bowl, season green onions with extra-virgin olive oil, salt and pepper.
Sprinkle shrimp with salt and place directly on the grill grates for 4 to 5 minutes depending on size. Brush shrimp with chili-lime mayonnaise throughout the cooking process. Once shrimp are cooked through, firm, and no longer translucent, they are ready to go.
While shrimp are cooking, place green onions on the grill for 4 to 5 minutes, or until they are slightly charred.
275 ˚F / 135 ˚C
Remove shrimp and green onions from the grill. Serve with additional chili-lime mayonnaise and fresh lime zest. Enjoy!
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