This is another one of my husband’s recipes that he’s gifted me with, he learned it at a cooking class in Santa Fe, New Mexico. I brought this to a dinner party a few weeks ago and it was a big hit. It’s light and fresh with subtle smokey undertones. While great on it’s own as a nice salad, it is great as an appetizer served with tortilla chips. It would also be great served in mini shot glasses at a party.Print
- 2 lb shrimp (I bought ones without tails, deveined- more expensive but major time saver!)
- 2 large bell peppers – green, orange red- the more colorful the better (you can also use the mini peppers – lots of fun colors to work with)
- 1 medium yellow onion, chopped
- juice of one lime, plus zest
- 2 cloves garlic
- 2 tbsp fresh cilantro, chopped
- 2 tbsp mayo (or more to taste)
- sea salt, to taste
- pepper, to taste
- alder wood chips
Prepare grill or smoker to 250 degrees. If using a grill, you will need to smoke on indirect heat (not directly on top of heat source). Add alder wood chips or chunks and let it begin to smoke. Place shrimp on a broiler pan sheet so that the smoke can penetrate the shrimp. Smoke for 20 minutes or until shrimp have begun to turn pink. Watch this carefully so as not to overcook!
Remove shrimp and let cool. Meanwhile, chop and combine the remaining ingredients. Chop the shrimp in small pieces and combine with the rest of the ingredients. Let chill in refrigerator for 30 minutes.
Great on it’s own as a light side dish, and also great piled on a hoagie roll or served as an app with tortilla chips or toast points. I served mine in margarita glasses with forks for cute presentation.