You must be logged in to bookmark
Log In / Sign Up

Click here to see the related post

Grilled Shrimp with Padrón Peppers ~ Ancho Chile Spiked Compound Butter


Celebrate Cinco de Mayo with this simple recipe
Celebrate Cinco de Mayo with this Modern Mexican influenced dish

Celebrate Cinco de Mayo with this simple recipe


24 large shrimp, peeled and deveined, tail left on (about 2 pounds)

½ teaspoon smoked paprika

¼ teaspoon ground cumin

¼ teaspoon salt & pepper

16 padrón peppers, cleaned



Soak 8, 10″ wooden skewers in water for 1 hour, so they will not burn.
Make Compound Butter and Roasted Pepper Salsa (can make in advance.)


Shrimp Skewers:
Add shrimp to a bowl to fit, add smoked paprika, cumin, salt & pepper and mix in to coat.
Make Skewers: Place one shrimp through the skewer followed by a pardon pepper, shrimp, pardon pepper and shrimp. Continue making 8 skewers, place them on a tray.


Heat an outdoor grill, or indoor grill pan to medium-high heat.
Using 1/4 of the compound butter, cut it into bits and mix into the shrimp skewers.
Brush grill with some neutral oil, grill skewers until dark and blackened on the first side, about 3 minutes. The butter will help to caramelize.


Turn over with tongs, and cook in the second side until the peppers are charred, and the shrimp is firm and cooked through, about 3 minutes more. Remove to a platter.


Top with extra thin slices of Compound Butter (it will melt into the warm shrimp and form a sauce), and some Roasted Pepper Salsa.


Garnish with lime slices and fresh herbs- parsley, cilantro and oregano.


Compound Butter:
In a small bowl, cream the butter with a fork.
Drain the ancho chile from the water and mince with a knife, and mash into a puree. Add the puree to the butter with the jalapeño, red onion, garlic, lime rind and salt. Mix well with the fork, creaming the mixture until all incorporated.


Cut a 8″ piece of waxed paper, add the butter to the center. Pat down and roll into a cylinder. Twist the ends and freeze for 30 minutes, then refrigerate until needed.


See Recipe: Roasted Pepper Salsa

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published.

Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style