Vampiro Shrimp Recipe

Marinate shrimp

In a medium bowl combine lime juice, minced garlic, smoked paprika, cumin, olive oil, kosher salt, and black pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for 10–15 minutes (do not exceed 30 minutes so shrimp don't begin to 'cook' from the acid).

Griddle shrimp

Heat a heavy skillet or griddle over medium-high heat until shimmering. Add a thin film of oil if needed. Add shrimp in a single layer and cook about 1.5–2 minutes per side until opaque and just cooked through (internal temp ~120–130°F/49–54°C). Remove shrimp to a warm plate and keep loosely covered.

Cook chorizo

In the same skillet used for shrimp (wipe out excess oil leaving browned fond), add the chorizo (removed from casing) and break it up with a spatula over medium heat. Cook 6–8 minutes, stirring, until fully cooked, browned, and some fat has rendered.

Make chorizo sauce

Push chorizo to one side of the pan, add tomato paste and cook 30 seconds to bloom. Stir in chopped chipotle, water, and red wine vinegar. Mix with the chorizo to form a saucy, slightly thickened mixture. Taste and adjust salt or adobo heat as desired. Keep warm.

Griddle cheese

Heat a clean nonstick or heavy skillet over medium. Lightly oil the surface. Place 3 oz (half) of the sliced/grated cheese into small rounds directly on the hot surface, forming a 3–4 inch disk (you can make 2 disks). Cook until the underside is golden and bubbly, 1–2 minutes, then carefully flip and cook another 30–60 seconds until fully melted and golden but still pliable. Transfer to a plate to rest for 30 seconds — the cheese will hold together and form a crisp, slightly stretchy disk (this is the 'griddled cheese'). Repeat with remaining cheese if making more than one.

Warm tortillas (optional)

If using tortillas, warm them on the griddle 15–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel.

Assemble Vampiro Shrimp

Place a griddled cheese disk on each serving plate (or a warmed tortilla if using). Spoon a generous tablespoon of chorizo mixture atop each cheese disk. Arrange 4 cooked shrimp on top of the chorizo. Add a small handful (about 2–3 tbsp) of spicy cabbage slaw, a couple slices of avocado, and a sprinkle of fresh cilantro leaves. Finish with a squeeze of lime and extra hot sauce to taste.

Make slaw

In a bowl combine green and red cabbage, minced jalapeño, chopped cilantro, lime juice, mayonnaise, hot sauce, and kosher salt. Toss thoroughly to coat. Taste and adjust seasoning or heat. Let sit for 5–10 minutes for flavors to meld before assembling.

Slice avocado just before serving to avoid browning. Fan or layer slices on top of assembled Vampiro Shrimp. Garnish with extra cilantro leaves and serve with lime wedges.