Grilled Chili Shrimp
(serves 4-6 as a main course, 10-12 as an appetizer)


  • 2 lbs. fresh shrimp (tails off and de-veined)

  • 20-24 wooden skewers (soaked at least 2 hours in water)

  • 1 bunch cilantro, trimmed

  • 5 to 6 serrano chilies, seeds removed

  • 4 T. The Prairie Gypsies’ Chipotle Lime Mustard

  • 6 garlic cloves

  • 1 c. lime juice

  • 1 t. brown sugar

  • 1 t. chili powder

  • 1/2 t. black pepper

  • 1 1/2 c. olive oil


Rinse shrimp and skewer (two shrimp to each stick). Set aside. In a food processor, combine cilantro, chilies, mustard, garlic, lime juice, sugar, chili powder and pepper. Pulse until all are finely chopped. Drizzle olive oil as machine is running. Pour mixture over shrimp. Marinate, covered in refrigerator for 1 hour. Drain and discard marinade. Grill shrimp over medium heat until just pink.

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