Shrimp Diablo Recipe

Prepare shrimp

Pat the butterflied shrimp dry with paper towels. Lightly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle with 1 tbsp olive oil and toss gently to coat. Arrange shrimp shell-side down on a broiler-safe baking sheet lined with foil or on a hot cast-iron skillet, spaced so they do not overlap.

Broil

Position rack 4–6 inches from the broiler element and preheat broiler to high. Broil shrimp 2–3 minutes until they start to curl and opaque. Remove from oven, brush immediately with 1–2 tbsp of the prepared Mexican butter (see next section), then return to broiler for an additional 1–2 minutes until butter bubbles and shrimp are lightly charred at the edges. Do not overcook—total cooking time should be 4–5 minutes depending on size.

Make the butter

In a small bowl, mash the 6 tbsp room-temperature butter with a fork until creamy. Stir in 1 tbsp minced chipotle in adobo, 1 tsp smoked paprika, 1 tsp cayenne pepper, 2 minced garlic cloves, 1 tbsp fresh lime juice, 2 tbsp finely chopped cilantro, 1 tsp honey and 1/2 tsp kosher salt. Taste and adjust heat or salt as needed. Keep about 1–2 tbsp of the butter warm for drizzling at the end if desired: gently melt in a small saucepan over low heat or microwave in 10-second bursts.

Use with shrimp

Brush 1–2 tbsp of the diablo butter over the shrimp after their initial broil, then finish broiling as directed. Reserve remaining butter to serve alongside or to drizzle over the finished shrimp.

Make guacamole

In a bowl, scoop the flesh of 2 ripe avocados and mash lightly with a fork to desired texture (chunky or smooth). Stir in 1 tbsp fresh lime juice, 2 tbsp finely diced red onion, 1 tsp minced jalapeño (adjust for heat preference), 1 tbsp chopped cilantro, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Cover tightly with plastic wrap pressed onto the surface to prevent browning until ready to serve.

Make pico

Combine 2 finely diced roma tomatoes, 3 tbsp finely diced white onion, 1 tsp minced seeded jalapeño, 2 tbsp chopped cilantro and 1 tbsp fresh lime juice in a bowl. Add 1/2 tsp kosher salt, stir to combine and let sit 5–10 minutes to marry flavors. Adjust salt or lime to taste.

Arrange broiled shrimp on a serving platter. Spoon a dollop of guacamole beside or under the shrimp, and top each shrimp or the platter with pico de gallo. Drizzle any reserved Mexican butter over the shrimp and garnish with extra chopped cilantro and lime wedges. Serve immediately while shrimp are hot.

Optional serving suggestions: serve with warm corn tortillas, rice, or a simple salad; provide extra lime wedges and hot sauce for guests who want more heat.