Steps

• Step 1

  When ready to cook, set the Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  00:15

  375 ˚F / 191 ˚C

• Step 2

  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.

  Ingredients

  • 2 1/4 Ounce Guajillo peppers

• Step 3

  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.

  00:06

  375 ˚F / 191 ˚C

• Step 4

  Place peppers in a bowl and cover with hot water, stirring occasionally for 30 minutes.

• Step 5

  To make chili-lime mayonnaise, add grilled peppers, mayonnaise, chile de arbol, hot sauce and lime juice into a blender and combine until smooth.

  Ingredients

  • 1 Cup mayonnaise

  • 2 Teaspoon Chile de arbol

  • 6 Tablespoon Salsa Huichol Hot Sauce or favorite hot sauce

  • 2 Tablespoon fresh squeezed lime juice

• Step 6

  In a bowl, season green onions with extra-virgin olive oil, salt and pepper.

  Ingredients

  • 2 Bunch green onions

  • 2 Tablespoon extra-virgin olive oil

  • As Needed salt and pepper

• Step 7

  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.

  Ingredients

  • 12 Whole extra-large shrimp, peeled and deveined

  • As Needed kosher salt

• Step 8

  While shrimp are cooking, place green onions on the grill for 4 to 5 minutes, or until they are slightly charred.

  00:04

  275 ˚F / 135 ˚C

• Step 9

  Remove shrimp and green onions from the grill. Serve with additional chili-lime mayonnaise and fresh lime zest. Enjoy!

  Ingredients

  • 1 Medium lime, zested