Grilled Shrimp Recipe

Prepare chiles

Remove stems and seeds from guajillo and pasilla chiles. Tear into pieces and place in a heatproof bowl. Cover with 1 cup of boiling water and let soak 15 minutes until softened. Reserve soaking liquid.

Make marinade

Drain most of the chile soaking liquid but reserve 2 tablespoons. In a blender or food processor add softened guajillo and pasilla, garlic, cilantro, reserved soaking liquid, lime juice, olive oil, cumin, smoked paprika, salt and pepper. Puree until smooth, scraping down sides as needed. Taste and adjust salt or lime as desired.

Marinate shrimp

Place shrimp in a bowl or zip-top bag. Pour 2/3 of the chile marinade over shrimp (reserve remaining marinade to brush while grilling). Toss to coat thoroughly. Marinate in refrigerator 20–30 minutes (no more than 45 minutes to avoid texture changes).

Preheat grill to medium-high (about 400°F / 200°C). Slice green tomatoes into 1/2-inch thick rounds. Brush both sides lightly with olive oil and season with salt and pepper.

Place tomato slices on the grill and cook 3–4 minutes per side, until nicely charred and softened but still holding shape. Transfer to a plate and keep warm.

Bring a medium skillet or comal to medium-high heat. Place tomatillos and jalapeño (or serrano) on the hot surface and char, turning occasionally, until blackened blistered spots appear and tomatillos are softened, about 6–8 minutes total.

Transfer charred tomatillos, jalapeño, onion and garlic to a blender. Add cilantro, lime juice, salt and 1–2 tablespoons water as needed. Blend to a slightly chunky salsa verde. Taste and adjust salt or lime. Chill briefly or serve at room temperature.

If using a fresh habanero, mince very finely (use gloves). In a small bowl combine yuzu kosho, finely minced habanero (or habanero puree), lime juice and honey. Mix until smooth. Taste and adjust heat/sweetness. This is a concentrated condiment — use sparingly.

Preheat grill to medium-high and oil grates (or use a grill pan). Thread shrimp onto skewers (if using wooden skewers, soak 30 minutes beforehand) or place in a grill basket. Brush grill grates with vegetable oil or brush shrimp lightly to prevent sticking.

Grill shrimp 2–3 minutes per side, brushing once with reserved chile marinade during the first flip, until shrimp are opaque and just firm (internal temp ~120–130°F). Do not overcook. Remove from grill.

Warm tortillas on the grill for 20–30 seconds per side if using. Lay a spoonful of shredded cabbage on each tortilla, follow with a grilled green tomato slice, 3–4 shrimp (depending on size), a spoonful of tomatillo verde salsa, and a small drizzle or dot of habanero yuzu kosho to taste. Squeeze fresh lime wedge over top.

Garnish with extra cilantro if desired and serve immediately. Leftover chile marinade can be reheated and used as a dipping sauce if fully cooked; discard if it was in contact with raw shrimp and not cooked.