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Western-Star.com

Chili-rubbed shrimp with avocado corn cocktail

Makes 4 servings
16 jumbo (16-20 count) shrimp, peeled and deveined
1 tablespoon ancho chile powder
11/2 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Rinse the shrimp under cold running water, then blot them dry with paper towels.

Place the chile powder, garlic salt, coriander, oregano, cumin and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat, then stir in the olive oil. Use your hands to toss the shrimp to coat. (Don't oil the shrimp before adding the spice, or it will clump, Raichlen advises.)

For fireplace grilling, skewer the shrimp. Rake or shovel red-hot embers under the elevated grill and preheat it for 3 to 5 minutes for a hot "2 to 3 Mississippi" fire (see story on E1). When ready to cook, brush and oil the gridiron. Place shrimp on the hot grate and cook 1 to 3 minutes per side.

For the best texture, cut the avocado and tomato into a dice the same size as a kernel of corn.