Grilled
CHIPOTLE SHRIMP
with Tomatillo, Roasted Corn, and Feta Salsa

MAKES 4 SERVINGS

Chipotle-marinated shrimp was one of my first signature dishes. It’s an especially good recipe to have in your repertoire during the summer grilling season. The bright salsa has the unique addition of feta, which offers a unique salty/creamy counterpart to roasted corn and tomatillos.

MARINADE AND SHRIMP

3 canned chipotles in adobo with 1 tablespoon of their adobo sauce

3 tablespoons coarsely chopped fresh cilantro

3 garlic cloves, crushed under a knife and peeled

1 tablespoon fresh lime juice

1 teaspoon pure ground ancho chile

½ cup extra-virgin olive oil

32 jumbo (21 to 25 count) shrimp, peeled and deveined, with tail segment attached

THREE-PEPPER SAUCE

1 medium red bell pepper

1 medium yellow bell pepper, or another red bell pepper

1 jalapeño

⅓ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

TOMATILLO SALSA

1 ear fresh corn, husked

3 tomatillos, about 8 ounces, husked, rinsed, and cut into ¼-inch dice

⅓ cup finely chopped red onion

3 tablespoons minced fresh cilantro

½ teaspoon pure ground ancho chile

½ teaspoon ground cumin

¼ cup crumbled feta cheese

Kosher salt and freshly ground black pepper

Lime wedges, for serving (optional)

Special Equipment: 8 large wooden skewers, soaked in cold water to cover for at least 30 minutes

1. To marinate the shrimp: Process the chipotles, cilantro, garlic, lime juice, and ground ancho in a blender. With the machine running, gradually pour the oil into the mixture through the hole in the blender lid. Pour into a 1-gallon self-sealing plastic bag. Add the shrimp, toss to coat, and seal the bag. Refrigerate, turning the bag occasionally, for at least 1 hour or up to 12 hours.

2. Prepare an outdoor grill for direct cooking over medium heat (400°F to 450°F).

3. To make the sauce: Grill the bell peppers and jalapeño with the lid closed, turning them occasionally, until the skins are blackened and blistered, about 8 minutes for the jalapeño and 12 minutes for the bell peppers. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. Discard the skins and seeds. Puree the peppers and jalapeño with the oil in the blender. Season to taste with salt and pepper. (The sauce can be cooled, covered, and refrigerated for up to 6 hours. Reheat in a saucepan over low heat before serving.)

4. Meanwhile, to make the salsa: Add the corn to the grill and cook, turning occasionally, until the kernels are browned in spots, 12 to 15 minutes. Transfer to a cutting board and let it cool. Cut the kernels from the cob and transfer to a bowl. Add the tomatillo, red onion, cilantro, ground ancho, and cumin and mix gently. Add the feta and mix again. Season to taste with salt and pepper. (The salsa can be covered and refrigerated for up to 4 hours. Bring to room temperature before using.)

5. To grill the shrimp: If necessary, reheat the grill. Drain the skewers. Wearing rubber gloves to protect your skin from the marinade, if desired, thread 4 shrimp onto each skewer. Discard the marinade in the bag. Place the skewers on the grill, perpendicular to the grid. Slide a strip of aluminum foil under the exposed skewer ends to protect them from the heat. Cook with the lid closed, turning halfway through cooking, until the shrimp are opaque, about 4 minutes.

6. Transfer the shrimp skewers to a platter. Serve hot with lime wedges, if using, and the pepper sauce and salsa passed on the side.