Chipotle Shrimp With Radish and cucumber Salad Friday, July 31, 2015


1 English cucumber cut into 2-inch matchsticks
1 large bunch radishes (about 8), cut into thin half-moons
½ red onion, thinly sliced
1/2 cup fresh cilantro
1/3 cup golden raisins
1/4 cup fresh lime juice (from 2 to 3 limes)
3 tablespoons olive oil
kosher salt and black pepper
1 ½ pounds large peeled and deveined shrimp
½ teaspoon ground chipotle chilies or chili powder


1.In a large bowl, combine the cucumber, radishes, onion, cilantro, raisins, lime juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
2.In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
3.Heat a grill pan or large skillet over medium-high heat. Cook the shrimp until opaque throughout, 2 to 3 minutes per side. Serve with the salad.