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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 Guajillo peppers
1 Cup Mayonnaise
2 Teaspoon Chile de arbol
6 Tablespoon Salsa Huichol Hot Sauce or favorite hot sauce
2 Tablespoon fresh squeezed lime juice
2 Bunch green onions
2 Tablespoon extra-virgin olive oil
salt and pepper
12 Whole extra-large shrimp, peeled and deveined
Kosher salt
1 Medium lime, zested
: 375 ˚F
2 1/4 Ounce Guajillo peppers
: 375 ˚F
1 Cup Mayonnaise
2 Teaspoon Chile de arbol
6 Tablespoon Salsa Huichol Hot Sauce or favorite hot sauce
2 Tablespoon fresh squeezed lime juice
2 Bunch green onions
2 Tablespoon extra-virgin olive oil
As Needed salt and pepper
12 Whole extra-large shrimp, peeled and deveined
As Needed Kosher salt
: 275 ˚F
1 Medium lime, zested