When peeling and deveining shrimp, leave tail on.

Place shrimp in a bowl. In a smaller bowl, combine oil, salt, cilantro, chile powder and garlic. Mix well. Pour over shrimp and cover. Let sit for 1/2 hour refrigerated.

Preheat George Foreman Grill. When hot, spray with cooking spray. Place shrimp on grill. Cover. Cook for 2 minutes. Open cover and check to make sure all the shrimp are pink throughout. If not, remove ones that are and cover and let the others cook until cooked through, this should take another 30 seconds or so.

To serve: Place rice or side dish on plate in a circle. Top with shrimp. Sprinkle chopped cilantro around the outside of the plate.

Make sure to serve immediately, while they are hot.

NOTES : Risa's notes:
* When I say pure chile powder I mean a single chile, dried & ground, such as ancho, guajillo, chipotle, habanero, whichever is to your liking. I do not mean chili powder from the supermarket. Either buy dried whole chiles and grind them yourself or buy them ground into powders already. Some supermarkets sell them like that. You can also buy them online - Penzey's and Penderly's sells them like that.

This recipe is low carb, without any grain, pasta or potato side dishes. The shrimp alone. For low carb eaters, serve without corn on the cob, use a different vegetable that isn't as starchy, such as zucchini or cauliflower or broccoli.

From: RisaG
Risa's Food Service
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Fri, 16 Aug 2002